Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lemon drizzle with blueberry compote swirl cake. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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. Cook until the berries burst and the. Blueberry Swirl Pound Cake with Lemon Glaze, bright and sunny flavor of lemon, bursting with a sweet blueberry swirl.
Lemon drizzle with blueberry compote swirl cake is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Lemon drizzle with blueberry compote swirl cake is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have lemon drizzle with blueberry compote swirl cake using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Lemon drizzle with blueberry compote swirl cake:
- Make ready 200 g softened butter
- Prepare 200 g caster sugar
- Prepare 4 eggs
- Take 1 tsp salt
- Make ready 250 g plain flour
- Take 1 1/2 tsp baking powder
- Get 1 1/2 tsp bicarbonate of soda
- Prepare Juice and zest of 1 and half lemon
- Get Soft Blueberry jam
- Prepare 400 g fresh blueberries
- Make ready 100 g icing sugar
- Take Lemon glaze
- Take 300 g icing sugar
- Get Half lemon juice and zest
Brush the cake generously with the syrup. 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.
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.
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 exceptional food lemon drizzle with blueberry compote swirl cake recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
