Lemon drizzle with blueberry compote swirl cake
Lemon drizzle with blueberry compote swirl cake

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, lemon drizzle with blueberry compote swirl cake. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Lemon drizzle with blueberry compote swirl cake is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Lemon drizzle with blueberry compote swirl cake is something that I have loved my whole life. They are fine and they look wonderful.

Great recipe for Lemon drizzle with blueberry compote swirl cake. This is the most moist lemon drizzle and blue berry cake ever!!! Use a fork or bbq skewer to swirl the blueberry jam around the top up with the rest of the cake mixture.

To begin with this recipe, we must prepare a few ingredients. You can have lemon drizzle with blueberry compote swirl cake using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Lemon drizzle with blueberry compote swirl cake:
  1. Take 200 g softened butter
  2. Get 200 g caster sugar
  3. Prepare 4 eggs
  4. Make ready 1 tsp salt
  5. Get 250 g plain flour
  6. Take 1 1/2 tsp baking powder
  7. Make ready 1 1/2 tsp bicarbonate of soda
  8. Make ready Juice and zest of 1 and half lemon
  9. Get Soft Blueberry jam
  10. Get 400 g fresh blueberries
  11. Make ready 100 g icing sugar
  12. Take Lemon glaze
  13. Get 300 g icing sugar
  14. Prepare Half lemon juice and zest

This blueberry and lemon cake also freezes well, so you could make a couple of loaves at once, by doubling the ingredients, and pop one away for a rainy day! Drizzle over the cake, leave to set for a few mins and decorate with flowers. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Lemon Tendercake with Blueberry Compote. Nigella Lawson serves this simple but elegant cake when entertaining.

Instructions to make Lemon drizzle with blueberry compote swirl cake:
  1. 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.
  2. Cream butter and sugar with electronic hand mixture in a mixing bowl until light and fluffy.
  3. 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.
  4. In a small saucepan, heat up blueberries, icing sugar until sugar dissolved. Turn the heat of and leave it to cook down.
  5. 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.
  6. 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.
  7. 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.
  8. When the cake is totally cool, drizzle the lemon icing over it and sprinkle some lemon zest on top.

She says, "This is one of my most relaxing go-to desserts. This delicious lemon cheesecake is everything that a cheesecake should be. 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. Lemon Drizzle Cake With Marscarpone Lemon Cream is a community recipe submitted by Put all the ingredients for the cake into a large mixing bowl, add the tablespoon of milk and beat until smooth. The filling is done when it coats the back of a metal Core the cupcakes using an apple corer.

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