Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, lemon drizzle with blueberry compote swirl cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Blueberry Lemon Drizzle Cake - I use the poke cake method to soak the tangy lemon glaze right through the cake, adding moistness & a burst of fresh flavour. This blueberry lemon drizzle cake is a reminder that the blueberry season is coming near to the end here in Newfoundland. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside.
Lemon drizzle with blueberry compote swirl cake is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Lemon drizzle with blueberry compote swirl cake is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook lemon drizzle with blueberry compote swirl cake using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Lemon drizzle with blueberry compote swirl cake:
- Get 200 g softened butter
- Prepare 200 g caster sugar
- Prepare 4 eggs
- Get 1 tsp salt
- Take 250 g plain flour
- Prepare 1 1/2 tsp baking powder
- Prepare 1 1/2 tsp bicarbonate of soda
- Make ready Juice and zest of 1 and half lemon
- Prepare Soft Blueberry jam
- Take 400 g fresh blueberries
- Get 100 g icing sugar
- Take Lemon glaze
- Take 300 g icing sugar
- Prepare Half lemon juice and zest
Bring to a boil, then remove from heat. Let compote sit until you are ready to serve. They have been a huge hit with everyone who has tried them. Lemon Cheesecake with Blueberry Compote Lemon Cheesecake with Blueberry Sauce.
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.
Lemon Cheesecake with Blueberry Compote If you love Pecan Pie, you'll love this Cheesecake! This cake has vanilla wafers crust, pecan pie filling, creamy cheesecake layer and buttery, caramel-pecan topping. Core the cupcakes using an apple corer. Fill each cupcake core with the blueberry compote filling and top with the cream cheese frosting. Fluffy and moist, Lemon Blueberry Cupcakes are filled with a surprise blueberry compote centre and a simple, creamy cream cheese frosting.
So that’s going to wrap it up for this special food lemon drizzle with blueberry compote swirl cake recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
