Blueberry Lemon Drizzle Cake

Photo: Portuguese Girl Cooks

The effort to taste ratio with drizzle cakes is extremely good – little effort but loads of taste.

And this Blueberry Lemon Drizzle Cake is no exception. The recipe makes for a super simple, no-fuss cake (or some may say bread), with lots and lots of flavor thanks largely to the lemon syrup that’s poured over the still warm cake. Then there’s the lemon icing for extra kick.

This is a very versatile recipe – if you don’t have fresh blueberries, use frozen – or  substitute for whatever berries you may have. Alternatively, leave the berries out all together for a plain lemon drizzle cake. The recipe also makes a helpful suggestion on how to turn this into a Lemon Poppy Seed Drizzle Cake. Easy. Easy. Easy.

This great Blueberry Lemon Drizzle Cake is from the ever talented Jessica at Portuguese Girl Cooks.

If you have a weakness for lemon cakes like I do, take a peek at our lemon cake recipe collection or expand your baking horizons with some other zesty citrus cake recipes like pink grapefruit, tangerine, or lime cake.

Blueberry Lemon Drizzle Cake Recipe

 

Ingredients

For the cake:

• All purpose flour
• Baking powder
• Kosher salt
• Unsalted butter
• Granulated sugar
• Lemon zest
• Eggs
• Milk
• Vanilla extract
• Blueberries

For the Syrup:

• Lemon juice
• Granulated sugar

For the Glaze:

• Confectioners sugar
• Lemon juice

Instructions

1. For the full recipe please visit: Blueberry Lemon Drizzle Cake.

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