Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, lemon drizzle with blueberry compote swirl cake. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Lemon drizzle with blueberry compote swirl cake is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Lemon drizzle with blueberry compote swirl cake is something which I have loved my whole life.
Nigella Lawson serves this simple but elegant cake when entertaining. She says, "This is one of my most relaxing go-to desserts. I make it so often and it's always a jubilant success: extraordinarily light, sprightly with lemon and scented with coconut, with a.
To begin with this recipe, we have to first prepare a few components. You can have lemon drizzle with blueberry compote swirl cake using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Lemon drizzle with blueberry compote swirl cake:
- Prepare 200 g softened butter
- Get 200 g caster sugar
- Get 4 eggs
- Prepare 1 tsp salt
- Prepare 250 g plain flour
- Prepare 1 1/2 tsp baking powder
- Make ready 1 1/2 tsp bicarbonate of soda
- Get Juice and zest of 1 and half lemon
- Take Soft Blueberry jam
- Get 400 g fresh blueberries
- Take 100 g icing sugar
- Prepare Lemon glaze
- Prepare 300 g icing sugar
- Get Half lemon juice and zest
Bring to a boil, then remove from heat. Let compote sit until you are ready to serve. They have been a huge hit with everyone who has tried them. This delicious lemon cheesecake is everything that a cheesecake should be.
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.
It's perfectly creamy with a velvety smooth texture, has a crunchy graham cracker crust, tangy lemon flavor, and a sweet blueberry Lemon cheesecake was light and lemony. Not a huge cake so nice for small gathering. Fluffy and moist, Lemon Blueberry Cupcakes are filled with a surprise blueberry compote centre and a simple, creamy cream cheese frosting. If you follow me on Instagram, you might have seen me mention that I would be up to my eyeballs in cupcakes this weekend and it was absolutely the truth. This homemade Lemon Blueberry Cheesecake recipe is creamy & flavored with tangy lemon & blueberries throughout!
So that is going to wrap this up for this special food lemon drizzle with blueberry compote swirl cake recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
