The Nigella Lemon and Blueberry Cake is a delightful, moist cake that combines the tartness of lemons with the sweetness of blueberries. This cake is perfect for a weekend treat, afternoon tea, or any special occasion. The vibrant blueberries dot the cake with bursts of color, while the lemon adds a refreshing tang, making this cake a visual and flavorful delight.
What is Nigella Lemon and Blueberry Cake?
Nigella Lawson’s Lemon and Blueberry Cake is a twist on the classic lemon drizzle cake, enhanced with the addition of juicy blueberries. This cake is light, fluffy, and packed with flavor. The blueberries add a natural sweetness that complements the zesty lemon, creating a well-balanced, moist cake that is hard to resist.
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Why You Should Try This Recipe
- Perfect Flavor Combination: The tartness of lemon paired with the sweetness of blueberries creates a harmonious balance that’s both refreshing and indulgent.
- Moist and Tender: The addition of fresh blueberries and lemon juice keeps the cake moist and tender, making it perfect for any time of day.
- Simple Ingredients: This recipe uses everyday ingredients, making it easy to whip up without a trip to the store.
- Versatile: Whether you’re serving it for afternoon tea, dessert, or a special occasion, this cake is sure to impress.
- Nigella’s Touch: Known for her indulgent and flavorful recipes, Nigella Lawson’s take on this classic cake adds a touch of elegance and simplicity.
Ingredients Needed to Make Nigella Lemon and Blueberry Cake
For the Cake:
- 200g self-raising flour
- 200g softened unsalted butter
- 200g caster sugar
- 3 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- Finely grated zest of 2 lemons
- Juice of 1 lemon
- 125g fresh blueberries
- 1 tbsp plain flour (for dusting blueberries)
For the Lemon Glaze:
- 100g icing sugar
- Freshly squeezed lemon juice (to desired consistency)
Equipment
- Mixing bowl
- Electric mixer
- 20cm round cake tin
- Baking parchment
- Cooling rack
- Zester
- Sieve
Instructions to Make Nigella Lemon and Blueberry Cake
For the Cake:
- Preheat the Oven: Preheat your oven to 180°C (160°C fan) or 350°F. Grease a 20cm round cake tin and line the base with baking parchment.
- Mix the Batter: In a large mixing bowl, combine the butter, sugar, eggs, flour, baking powder, milk, and lemon zest. Use an electric mixer to blend everything together until you have a smooth, creamy mixture.
- Prepare the Blueberries: Toss the blueberries in a tablespoon of plain flour to prevent them from sinking to the bottom of the cake. Gently fold them into the cake mixture.
- Bake the Cake: Pour the mixture into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.
For the Lemon Glaze:
- Cool and Glaze: Allow the cake to cool in the tin for 10 minutes before transferring it to a cooling rack. Once completely cool, drizzle with a lemon glaze made from icing sugar and lemon juice.
What Goes Well With Nigella Lemon and Blueberry Cake?
- Clotted Cream: Add a dollop of clotted cream for a rich and luxurious finish.
- Fresh Berries: Garnish with a handful of fresh blueberries or raspberries for an extra burst of freshness.
- Lemon Curd: Serve with a spoonful of lemon curd for an additional tangy kick.
- Vanilla Ice Cream: The creamy texture of vanilla ice cream pairs beautifully with the zesty cake.
- Mascarpone Cheese: A smear of mascarpone cheese adds a creamy, mild contrast to the tartness of the lemon.
- Herbal Tea: Pair with a cup of herbal tea like chamomile or mint for a light and refreshing combination.
Expert Tips for Making the Best Nigella Lemon and Blueberry Cake
- Use Fresh Lemons: Freshly squeezed lemon juice and freshly grated zest give the best flavor.
- Room Temperature Ingredients: Make sure your butter, eggs, and lemons are at room temperature for the best texture.
- Don’t Overmix: Overmixing the batter can result in a dense cake; mix until just combined.
- Distribute Blueberries Evenly: Toss the blueberries in flour and fold them gently into the batter to keep them evenly distributed.
- Test for Doneness: Insert a skewer into the center of the cake; it should come out clean when the cake is ready.
- Cool Completely Before Glazing: Ensure the cake is fully cooled before applying the glaze to prevent it from melting.
Easy Variations of Nigella Lemon and Blueberry Cake Recipe
- Add Almonds: Sprinkle flaked almonds on top before baking for a crunchy texture.
- Use Different Berries: Swap the blueberries for raspberries or blackberries for a different flavor profile.
- Lemon Poppy Seed: Add a tablespoon of poppy seeds to the batter for a lemon poppy seed cake.
- Gluten-Free Version: Substitute the self-raising flour with a gluten-free flour blend.
- Double the Glaze: For an extra zing, double the amount of lemon glaze and apply in layers.
Best Practices to Store Nigella Lemon and Blueberry Cake
- Store in an Airtight Container: Keep the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for Longer Storage: Refrigerate the cake for up to a week, but let it come to room temperature before serving.
- Freeze for Later: Wrap the cake in cling film and foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.
Best Practices to Reheat Nigella Lemon and Blueberry Cake
- Oven Reheating: Reheat slices in a preheated oven at 150°C (300°F) for about 10 minutes.
- Microwave Option: Microwave individual slices on medium heat for 20-30 seconds.
- Serve Without Reheating: This cake is delicious at room temperature and doesn’t necessarily need reheating.
How Can I Make Nigella Lemon and Blueberry Cake Healthier?
- Reduce Sugar: Cut back on the sugar by 20% for a less sweet version.
- Use Whole Wheat Flour: Substitute half of the self-raising flour with whole wheat flour for added fiber.
- Add Yogurt: Replace some of the butter with Greek yogurt for a healthier fat alternative.
- Increase the Berries: Add extra blueberries for more nutrients and natural sweetness.
- Use Natural Sweeteners: Swap caster sugar for honey or maple syrup to reduce refined sugar content.
Nutrition Value (per serving):
- Calories: 280
- Fat: 14g
- Carbohydrates: 35g
- Protein: 4g
- Fiber: 2g
- Sugar: 22g
FAQs
How do you keep blueberries from sinking in the cake?
To keep blueberries from sinking in the cake, toss them in a tablespoon of plain flour before folding them into the batter. This helps the blueberries stay suspended throughout the cake rather than sinking to the bottom during baking.
Can I use frozen blueberries for Nigella Lemon and Blueberry Cake?
Yes, you can use frozen blueberries instead of fresh ones. There’s no need to thaw them before adding to the batter; just toss them in flour as you would with fresh blueberries. This prevents them from releasing too much moisture and ensures they stay evenly distributed.
How do I make the lemon glaze for Nigella Lemon and Blueberry Cake?
To make the lemon glaze, mix 100g of icing sugar with freshly squeezed lemon juice until you reach a smooth, pourable consistency. Start with a small amount of juice and gradually add more until the glaze is thick but still easy to drizzle over the cake.
How long does Nigella Lemon and Blueberry Cake last?
Nigella Lemon and Blueberry Cake can last up to 3 days when stored in an airtight container at room temperature. For longer storage, you can refrigerate it for up to a week, but let it come to room temperature before serving to maintain its moist texture.
Final Words
The Nigella Lemon and Blueberry Cake is a must-try for those who appreciate the refreshing combination of lemon and blueberry. With its moist crumb, vibrant flavor, and simple preparation, it’s a perfect choice for both novice and experienced bakers. Whether enjoyed with a cup of tea or served as a dessert, this cake is sure to become a favorite. Give it a try and enjoy the delightful burst of flavors in every bite!
More By British Baking Recipes
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Nigella Lemon And Blueberry Cake
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Nigella Lawson’s Lemon and Blueberry Cake is a twist on the classic lemon drizzle cake, enhanced with the addition of juicy blueberries. This cake is light, fluffy, and packed with flavor. The blueberries add a natural sweetness that complements the zesty lemon, creating a well-balanced, moist cake that is hard to resist.
Ingredients
For the Cake:
- 200g self-raising flour
- 200g softened unsalted butter
- 200g caster sugar
- 3 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- Finely grated zest of 2 lemons
- Juice of 1 lemon
- 125g fresh blueberries
- 1 tbsp plain flour (for dusting blueberries)
For the Lemon Glaze:
- 100g icing sugar
- Freshly squeezed lemon juice (to desired consistency)
Instructions
For the Cake:
- Preheat the Oven: Preheat your oven to 180°C (160°C fan) or 350°F. Grease a 20cm round cake tin and line the base with baking parchment.
- Mix the Batter: In a large mixing bowl, combine the butter, sugar, eggs, flour, baking powder, milk, and lemon zest. Use an electric mixer to blend everything together until you have a smooth, creamy mixture.
- Prepare the Blueberries: Toss the blueberries in a tablespoon of plain flour to prevent them from sinking to the bottom of the cake. Gently fold them into the cake mixture.
- Bake the Cake: Pour the mixture into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.
For the Lemon Glaze:
- Cool and Glaze: Allow the cake to cool in the tin for 10 minutes before transferring it to a cooling rack. Once completely cool, drizzle with a lemon glaze made from icing sugar and lemon juice.
