Lemon drizzle with blueberry compote swirl cake
Lemon drizzle with blueberry compote swirl cake

Hi, I am Kate. Today, we’re going to make lemon drizzle with blueberry compote swirl cake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Lemon drizzle with blueberry compote swirl cake Recipe

Lemon drizzle with blueberry compote swirl cake is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. 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 prepare a few ingredients. You can have lemon drizzle with blueberry compote swirl cake using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Lemon drizzle with blueberry compote swirl cake:

  1. Prepare 200 g softened butter
  2. Take 200 g caster sugar
  3. Take 4 eggs
  4. Take 1 tsp salt
  5. Prepare 250 g plain flour
  6. Prepare 1 1/2 tsp baking powder
  7. Take 1 1/2 tsp bicarbonate of soda
  8. Get Juice and zest of 1 and half lemon
  9. Make ready Soft Blueberry jam
  10. Get 400 g fresh blueberries
  11. Get 100 g icing sugar
  12. Prepare Lemon glaze
  13. Make ready 300 g icing sugar
  14. Take Half lemon juice and zest

Instructions to make Lemon drizzle with blueberry compote swirl cake:

  1. 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.
  2. Cream butter and sugar with electronic hand mixture in a mixing bowl until light and fluffy.
  3. 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.
  4. In a small saucepan, heat up blueberries, icing sugar until sugar dissolved. Turn the heat of and leave it to cook down.
  5. 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.
  6. 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.
  7. 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.
  8. When the cake is totally cool, drizzle the lemon icing over it and sprinkle some lemon zest on top.

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