A Match made in Kitchen Heaven

16 Dec

I think I’ve just discovered another of those amazing combinations that go together so perfectly – the sharp flavour of lemons and the sweetness of blueberries.  A few weeks ago I tasted a shop-bought lemon and blueberry cake. It was a revelation. I decided I needed to come up with a recipe and I do believe I have. It’s gorgeous. And it couldn’t be easier.



230 g butter at room temperature
230 g caster sugar
230 g self raising flour
4 large eggs
2 lemons
100 g fresh, sweet blueberries

Preheat the oven to 180 C and grease a ring tin. I used a silicone mold on this occasion and it worked beautifully 🙂


  1. Finely grate the zest from the lemons and then squeeze out the juice and set it to one side. You’ll need it later.
  2. Now throw everything except the blueberries into a food processor.
  3. Blitz it all together until smooth and creamy but flecked with the delicate strands of zest.
  4. When it’s all combined stir in the blueberries. Don’t over mix and don’t let the blueberries break up.
  5. Pour into the prepared tin or mold.
  6. Place in the oven and bake for between 30 and 45 minutes. Check for doneness with a skewer or toothpick and leave to cool a little on a wire rack.
  7. While the cake cools mix the reserved lemon juice with about 4 tablespoons of icing sugar and then spread this syrup over the still warm cake so that it soaks in and adds to the general gooeyness and yumminess of the cake.



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