Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, lemon drizzle with blueberry compote swirl cake. One of my favorites. For mine, I am going to 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 simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Lemon drizzle with blueberry compote swirl cake is something which I’ve loved my whole life. They are fine and they look wonderful.
Blueberry Lemon Drizzle Cake - I use the poke cake method to soak the tangy lemon glaze right through the cake, adding moistness & a burst of fresh flavour. This blueberry lemon drizzle cake is a reminder that the blueberry season is coming near to the end here in Newfoundland. Impressive lemon and blueberry cake is perfect for sharing.
To get started with this recipe, we must prepare a few ingredients. You can cook lemon drizzle with blueberry compote swirl cake using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Lemon drizzle with blueberry compote swirl cake:
- Take 200 g softened butter
- Make ready 200 g caster sugar
- Take 4 eggs
- Get 1 tsp salt
- Get 250 g plain flour
- Get 1 1/2 tsp baking powder
- Get 1 1/2 tsp bicarbonate of soda
- Get Juice and zest of 1 and half lemon
- Prepare Soft Blueberry jam
- Get 400 g fresh blueberries
- Prepare 100 g icing sugar
- Get Lemon glaze
- Get 300 g icing sugar
- Get Half lemon juice and zest
A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside. This cake has a miraculous texture - almost like a super-aerated fluffy pancake - and a delicate flavour; it is scented with lemon rather than tingling with it. And even though there is coconut milk in the cake, this comes through as sweetness rather than tropical exuberance. For all that it is a tripartite.
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.
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. 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.
So that is going to wrap it up for this special food lemon drizzle with blueberry compote swirl cake recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
