Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, lemon drizzle with blueberry compote swirl cake. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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. Nigella Lawson serves this simple but elegant cake when entertaining.
Lemon drizzle with blueberry compote swirl cake is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Lemon drizzle with blueberry compote swirl cake is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook lemon drizzle with blueberry compote swirl cake using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Lemon drizzle with blueberry compote swirl cake:
- Get 200 g softened butter
- Make ready 200 g caster sugar
- Take 4 eggs
- Prepare 1 tsp salt
- Get 250 g plain flour
- Get 1 1/2 tsp baking powder
- Make ready 1 1/2 tsp bicarbonate of soda
- Make ready Juice and zest of 1 and half lemon
- Get Soft Blueberry jam
- Get 400 g fresh blueberries
- Get 100 g icing sugar
- Get Lemon glaze
- Prepare 300 g icing sugar
- Prepare Half lemon juice and zest
Impressive lemon and blueberry cake is perfect for sharing. Make this lemon and blueberry cake at the weekend for a sweet treat or save for a special occasion. The icing is made from blueberry conserve, which is why it has a lovely, pastel colour. To assemble: Top a cake layer with blueberry compote, then top with the remaining cake layer.
Instructions 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.
Frost all over with the buttercream. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside. Bring to a boil, then remove from heat. Let compote sit until you are ready to serve. They are fluffy, and not very sweet.
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