Lemon & blueberry cake

@AniphaeS

Published in 

British Food

 · 1 year ago

Serves 8
Course Cake
Prepare 20 mins
Cook 40 mins
Total time 1 hour
Plus Cooling

Ingredients:

• 175g Essential Unsalted Butter, plus extra for greasing
• 175g golden caster sugar, plus 2 tbsp
• 3 Waitrose British Blacktail medium Eggs
• 1½ tsp vanilla bean paste
• 1 unwaxed lemon, zest and juice
• 175g essential self-raising flour
• ½ tsp salt
• 150g Essential Blueberries, rinsed and dried

Method:

1. Preheat the oven to 180°C, gas mark 4. Grease a 20cm round, deep, loose-bottomed cake tin and line with baking parchment. Using an electric mixer, cream together the butter and sugar for 2-3 minutes until pale and light. One at a time, beat in the eggs until fully incorporated, then beat in the vanilla and lemon zest.
2. Fold in the flour and salt until just combined, then pour the batter into the cake tin. Scatter the blueberries over the top and bake for 35-40 minutes until golden, risen and a skewer inserted into the centre comes out clean.
3. While the cake is baking, make the syrup. Warm the lemon juice and 2 tbsp sugar in a small saucepan until the sugar has dissolved, then simmer for 2 minutes. Spoon over the cooked cake while hot, then allow to cool completely in the tin before serving

Cook’s tip

Vanilla bean paste:

This store-cupboard staple is a handy swap for vanilla pods in ice creams and custards. Also try stirring it into whipped cream for serving with fruit.

Nutrition

Typical values per serving when made using specific products in recipe

Source: https://www.waitrose.com/ecom/recipe/lemon-blueberry-cake