Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, lemon drizzle with blueberry compote swirl cake. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Lemon drizzle with blueberry compote swirl cake is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Lemon drizzle with blueberry compote swirl cake is something that I have loved my whole life. They are nice and they look fantastic.
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 get started with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Prepare 200 g softened butter
- Make ready 200 g caster sugar
- Take 4 eggs
- Take 1 tsp salt
- Get 250 g plain flour
- Take 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
- Take 400 g fresh blueberries
- Make ready 100 g icing sugar
- Make ready Lemon glaze
- Make ready 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 it up with this exceptional food lemon drizzle with blueberry compote swirl cake recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
