Lemon Blueberry Cake With A Blueberry Glaze
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8
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Calories
406 kcal
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Course
Dessert
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Cuisine
International
Lemon Blueberry Cake With A Blueberry Glaze
Description
This recipe starts by creaming softened butter and caster sugar until pale and fluffy, building a light batter. Eggs are incorporated individually with the addition of lemon zest and optional orange blossom water, which add lemon citrus and subtle floral fragrance. Self-raising flour is folded in gently, along with fresh blueberries, to distribute fruit without breaking them up. The batter is baked in a loaf tin until set and a skewer comes out clean, resulting in a moist, delicate crumb studded with juicy berries. Meanwhile, a blueberry glaze is made by simmering blueberries, sugar, and lemon juice to reduce and thicken, then blended into a smooth sauce. Once the cake is cooled, the blueberry glaze is drizzled over the top before slicing and serving, providing a sweet and tangy topping that complements the cake crumb and blueberries within.
This cake serves as a bright dessert or teatime treat, where the lemon and blueberry pairing offers freshness balanced by buttery cake. The glaze adds an appealing shine and additional berry flavor. The use of optional orange blossom water introduces a nuanced floral depth when included.
Ingredients
For the orange blossom blueberry cake
- 175 g (6.2 oz) butter softened
- 200 g (7 oz) caster sugar
- 225 g (8 oz) self-raising flour
- 2 egg large
- 1 tsp lemon zest
- 1 tsp orange blossom water optional
- 150 g (5.5 oz) blueberries
Blueberry glaze
- 175 g (6.2 oz) blueberries
- 2 tbsp sugar
- 1 tbsp lemon juice
Instructions
Make the Lemon blueberry loaf:
- Preheat the oven to fan-assisted 160C / 180C / 350F gas 4 and lightly oil and line a 900g/2lb loaf tin.
- Using an electric hand mixer, cream the butter and caster sugar together in a mixing bowl until pale and fluffy.
- Beat in the eggs, one at a time, followed by the orange blossom water.
- Fold in the flour followed by the blueberries.
- Spoon the cake mixture into the prepared loaf tin and bake in the preheated oven for 50-60 mins or until a skewer inserted into the cake comes out clean.
Make the blueberry glaze:
- Combine all blueberry glaze ingredients in a pot and simmer for about 10 mins or until the blueberry sauce is thick. Blend into a puree with a handheld blender.
Finish the cake:
- Drizzle as much of the blue berry glaze as you like over the cool sponge cake, cut into slices and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 87mg | 29% |
| Sodium | 173mg | 7% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 17mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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