Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, lemon drizzle with blueberry compote swirl cake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Lemon drizzle with blueberry compote swirl cake is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Lemon drizzle with blueberry compote swirl cake is something that I’ve loved my whole life.
Blueberry Lemon Drizzle Cake - I use the poke cake method to soak the tangy lemon glaze right through the cake, adding moistness & a burst of fresh flavour. This blueberry lemon drizzle cake is a reminder that the blueberry season is coming near to the end here in Newfoundland. Impressive lemon and blueberry cake is perfect for sharing.
To get started with this particular recipe, we have to first prepare a few components. You can have lemon drizzle with blueberry compote swirl cake using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Lemon drizzle with blueberry compote swirl cake:
- Get 200 g softened butter
- Prepare 200 g caster sugar
- Get 4 eggs
- Prepare 1 tsp salt
- Take 250 g plain flour
- Prepare 1 1/2 tsp baking powder
- Take 1 1/2 tsp bicarbonate of soda
- Make ready Juice and zest of 1 and half lemon
- Make ready Soft Blueberry jam
- Prepare 400 g fresh blueberries
- Prepare 100 g icing sugar
- Prepare Lemon glaze
- Take 300 g icing sugar
- Prepare Half lemon juice and zest
Bring to a boil, then remove from heat. Let compote sit until you are ready to serve. They have been a huge hit with everyone who has tried them. The pancakes themselves are not sweet, the blueberry and lemon compote add a bright.
Steps to make Lemon drizzle with blueberry compote swirl cake:
- Preheat oven to 180 C (160 c fan). Grease and flour a cake tin or line with paper case. Sieve flour, baking powder, bicarbonate of soda and salt together and set aside.
- Cream butter and sugar with electronic hand mixture in a mixing bowl until light and fluffy.
- Add the eggs one at the time and continue beat it until it smooth. Add the lemon juice and lemon zest. Add the flour mixture and mix well.
- In a small saucepan, heat up blueberries, icing sugar until sugar dissolved. Turn the heat of and leave it to cook down.
- Pour the cake mixture into the cake tin up until half way through then add some blueberry jam in. Use a fork or bbq skewer to swirl the blueberry jam around the top up with the rest of the cake mixture.
- Bake for 50-60 minutes. You can test if your cake cooked through by put a wooden skewer right in the middle of the cake and if they cooked the wooden skewer will come out dry.
- Make a glaze, mixing icing sugar with lemon juice. You will have to check your icing mixture as it needs to be a very think consistency. If it’s too runny you can add some more icing sugar in.
- When the cake is totally cool, drizzle the lemon icing over it and sprinkle some lemon zest on top.
Bake a classic lemon drizzle cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food. While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle. To assemble: Top a cake layer with blueberry compote, then top with the remaining cake layer. Frost all over with the buttercream.
So that is going to wrap it up with this exceptional food lemon drizzle with blueberry compote swirl cake recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
