Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, lemon drizzle with blueberry compote swirl cake. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Lemon drizzle with blueberry compote swirl cake is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Lemon drizzle with blueberry compote swirl cake is something which I have loved my entire life.
Sweet lemony sour cream cake swirled with a mix of fresh blueberries and blueberry jam. This cake is mouthwatering and oh so delicious. Every bite is layered with fresh berries, jam, and hints of lemon.
To begin with this recipe, we have to prepare a few components. You can cook lemon drizzle with blueberry compote swirl cake using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Lemon drizzle with blueberry compote swirl cake:
- Get 200 g softened butter
- Make ready 200 g caster sugar
- Prepare 4 eggs
- Take 1 tsp salt
- Make ready 250 g plain flour
- Get 1 1/2 tsp baking powder
- Take 1 1/2 tsp bicarbonate of soda
- Get Juice and zest of 1 and half lemon
- Take Soft Blueberry jam
- Make ready 400 g fresh blueberries
- Make ready 100 g icing sugar
- Get Lemon glaze
- Make ready 300 g icing sugar
- Prepare Half lemon juice and zest
This is the most moist lemon drizzle and blue berry cake ever!!! Looks delicious and taste soooo amazing good!! #bakingcontest. Lemon drizzle cake is super easy and super moist cake from British cuisine. Blueberry Swirl Pound Cake with Lemon Glaze, bright and sunny flavor of lemon, bursting with a sweet blueberry swirl.
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.
You know how I love Pound Cakes. After deciding to make a Blueberry Swirl Pound Cake with Lemon Glaze, I shook things up by adding Greek yogurt coconut oil to this pound cake! Whisk together the flour, baking powder and salt. Place the berries, maple syrup, vanilla, and water in a saucepan. This lemon cheesecake with blueberry compote is ridiculously creamy & bursting with fresh spring flavors.
So that’s going to wrap this up with this exceptional food lemon drizzle with blueberry compote swirl cake recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
