It’s summertime, and you’ll find lot of FRESH BERRIES in season, so I’m sharing a simple and tasty recipe I tried over the July 4th weekend!
Blueberry-Lemon Drizzle Cake
Yield: Makes 12 squares, assuming you use a 8” square cake pan
FOR THE CAKE:
8 oz. butter, softened
Generous 1 c. of superfine golden sugar /brown sugar
4 eggs, beaten
1 ¾ c. self-rising flour
Finely grated rind and juice of 1 lemon (approx. 2-3 teas. of lemon juice)
Generous ¼ c. of ground almonds
7 oz. fresh blueberries
FOR THE TOPPING:
Juice of 2 lemons (approx. 4-6 teas. of lemon juice)
Generous ½ c. of superfine golden sugar /brown sugar
Preheat the oven to 350◦,then grease and flour the bottom of an 8-inch square cake pan.
Place the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs, adding a little flour toward the end to prevent curdling. Beat in the rind, then fold in the remaining flour and ground almonds with enough of the lemon juice to give a good dropping consistency. (You don’t want it to be too thick).
Fold in ¾ of the blueberries and pour batter into the prepared cake pan. Smooth the surface and scatter the remaining blueberries on top. Bake in oven for about 1 hour , OR, until a skewer or toothpick inserted into the center comes out clean.
TOPPING: To make the syrup topping, place the lemon juice and sugar in a bowl and mix together. As soon as the cake comes out of the oven, prick it all over with a fine skewer and pour lemon topping over the cake. Let cool in pan completely, then cut into 12 squares.
I didn't have almonds, so I ground up WALNUTS instead.
Since cakes made with ALL BUTTER tend to dry out quicker, I suggest you use only ½ the butter a recipe calls for, then make up the difference with shortening (or even vegetable or canola oil). *APPLIES TO CAKES ONLY*
Just for the sake of presentation, I piped some homemade buttercream frosting over the top.