Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, lemon drizzle with blueberry compote swirl cake. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Lemon drizzle with blueberry compote swirl cake is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Lemon drizzle with blueberry compote swirl cake is something that I’ve loved my entire life.
A bright, lemony loaf cake with a blueberry compote swirl, topped with streusel and a lemon icing drizzle. Adapted from Ina Garten's Lemon Yogurt Cake. -@karablakechin. Blueberry Swirl Pound Cake with Lemon Glaze, bright and sunny flavor of lemon, bursting with a sweet blueberry swirl. You know how I love Pound Cakes.
To begin with this particular recipe, we have to prepare a few ingredients. You can have lemon drizzle with blueberry compote swirl cake using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Lemon drizzle with blueberry compote swirl cake:
- Get 200 g softened butter
- Get 200 g caster sugar
- Take 4 eggs
- Get 1 tsp salt
- Prepare 250 g plain flour
- Take 1 1/2 tsp baking powder
- Make ready 1 1/2 tsp bicarbonate of soda
- Prepare Juice and zest of 1 and half lemon
- Prepare Soft Blueberry jam
- Get 400 g fresh blueberries
- Get 100 g icing sugar
- Prepare Lemon glaze
- Take 300 g icing sugar
- Prepare Half lemon juice and zest
You may not need all of it. Line the bottom of the pan with parchment paper, then spray the pan again. In a small bowl, whisk together the milk, lemon zest, and lemon juice. This classic lemon pound cake is perfectly good on its own, but it's extra delicious with a homemade blueberry compote and lemon icing.
Instructions 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.
In a small bowl, whisk together the milk, lemon zest, and lemon juice. This classic lemon pound cake is perfectly good on its own, but it's extra delicious with a homemade blueberry compote and lemon icing. This post is sponsored by Danish Creamery. If you love tender simple buttermilk cakes, this will be right up your alley. The perfect texture, tang from the lemon and mascarpone, floral hints from the lavender, and topped with fresh blueberries and sweet blueberry compote.
So that’s going to wrap this up with this special food lemon drizzle with blueberry compote swirl cake recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
