Lemon drizzle with blueberry compote swirl cake. 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. Impressive lemon and blueberry cake is perfect for sharing.

A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside. Nigella Lawson serves this simple but elegant cake when entertaining. She says, "This is one of my most relaxing go-to desserts. You can have Lemon drizzle with blueberry compote swirl cake using 14 ingredients and 8 steps. Here is how you Prepare that.

Ingredients of Lemon drizzle with blueberry compote swirl cake

Prepare of softened butter.
Prepare of caster sugar.
Prepare of eggs.
Prepare of salt.
It's of plain flour.
You need of baking powder.
It's of bicarbonate of soda.
It's of Juice and zest of 1 and half lemon.
You need of Soft Blueberry jam.
Prepare of fresh blueberries.
You need of icing sugar.
You need of Lemon glaze.
You need of icing sugar.
Prepare of lemon juice and zest.

Core the cupcakes using an apple corer. Fill each cupcake core with the blueberry compote filling and top with the cream cheese frosting. This cake has a miraculous texture - almost like a super-aerated fluffy pancake - and a delicate flavour; it is scented with lemon rather than tingling with it. And even though there is coconut milk in the cake, this comes through as sweetness rather than tropical exuberance.

Lemon drizzle with blueberry compote swirl cake instructions

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..

For all that it is a tripartite. 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. The pancakes themselves are not sweet, the blueberry and lemon compote add a bright.