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
Scale
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.