Lancashire Life - - LANCASTER -

My pen­chant for le­mon cake has driven me to de­velop many vari­a­tions of the teatime clas­sic over the years; le­mon and choco­late for winter, le­mon and black­berry for au­tumn, and good old le­mon driz­zle in spring, but for sum­mer­time, it’s got to be le­mon and blue­berry.

Cutting that first slice, you’re hit with the joy­ous scent of le­mon and the pleas­ing sight of blue­berry splat­ters, mar­bled through­out the sponge.

If you wish to make a slightly more grown up ver­sion, a splash of limon­cello in the ic­ing would cer­tainly be a de­li­cious im­prove­ment.


190g plain flour

200g caster su­gar

75g un­salted but­ter, soft­ened 125ml milk

100g blue­ber­ries, chopped 2 eggs

1tsp bak­ing pow­der 3 ta­ble­spoons le­mon juice 2 ta­ble­spoons le­mon zest

To dec­o­rate:

50g ic­ing su­gar

2-3 ta­ble­spoons le­mon juice 1 sprig of fresh mint

Ex­tra blue­ber­ries and le­mon slices


Pre­heat the oven to 180C/160C (fan)/gas mark 4. Line a 20cm x 10cm loaf tin with bak­ing pa­per. Al­ter­na­tively, grease the tin with a lit­tle but­ter and coat with a dust­ing of flour.

Whisk to­gether the but­ter, su­gar, le­mon juice and eggs in a large jug. In a sep­a­rate bowl, com­bine the flour and bak­ing pow­der. Stir in the egg mix­ture and the milk a lit­tle at a time, whisk­ing well be­tween ad­di­tions.

Fold in the le­mon zest and chopped blue­ber­ries. Pour the bat­ter into the pre­pared cake tin and bake in the oven for 60-75 min­utes, or un­til a skewer in­serted into the cen­tre of the cake comes out clean. When the cake is fully cool, whisk to­gether the ic­ing su­gar and le­mon juice to cre­ate a smooth, glossy ic­ing. Pour the ic­ing over the top of the cake, al­low­ing it to drip down the sides. Top with fresh blue­ber­ries, slices of le­mon, and a few mint leaves. En­joy within two days.

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