Hello everybody, it’s Jim, 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. This time, I am going to make it a bit unique. This will be really delicious.
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.
Lemon drizzle with blueberry compote swirl cake is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Lemon drizzle with blueberry compote swirl cake is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first 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 that.
The ingredients needed to make Lemon drizzle with blueberry compote swirl cake:
- Make ready 200 g softened butter
- Prepare 200 g caster sugar
- Make ready 4 eggs
- Take 1 tsp salt
- Prepare 250 g plain flour
- Get 1 1/2 tsp baking powder
- Prepare 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
- Get 100 g icing sugar
- Take Lemon glaze
- Take 300 g icing sugar
- Prepare Half lemon juice and zest
The coconut milk yogurt topping brings the slightest hint of cheesecake, along with the blueberry compote on top. 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.
Steps 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.
The pancakes themselves are not sweet, the blueberry and lemon compote add a bright. Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine. Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated. This vegan lemon blueberry polenta cake is a great cake for snacking, or even for an indulgent breakfast or brunch. It has a hearty, rustic texture due to the cornmeal and ground almonds and is loaded with fresh blueberries.
So that is going to wrap this up for this special food lemon drizzle with blueberry compote swirl cake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
