Fruit and cake are a match made in heaven. Take a simple soft sponge cake, put a dollop of strawberry jam on it and you have a winner every time. I am a big fan of adding fruit to cake, and what better example of a classic than a lemon drizzle cake. And to take it a step further, why not add a second fruit (I know, crazy!) – Lemon and Blueberry Drizzle Cake.
225g caster sugar
225g butter (softened)
4 medium eggs
Zest and juice of 2 lemons (roughly 60ml)
50ml hot water (not boiling)
250g plain flour
2 tsp baking powder
Extra caster sugar (around 90g for the syrup)
Preheat the oven to 180C and line either a 20cm square tin or a loaf tin. Cream the butter, sugar and lemon zest, then add the eggs one at a time – beating well after each addition. Whisk in the hot water, then fold in the sifted flour, baking powder, oatmeal and half the blueberries until just combined.
Pour the mixture into the tin, scatter the remaining blueberries over the top and lightly push them into the mixture. Place in the oven and bake for 40 – 50 minutes if in a square tin, or 60 – 80 minutes if in a loaf tin (or until a skewer comes out clean).
Whilst the cake is still warm, heat the extra caster sugar and lemon juice until the sugar has dissolved. Poke deep holes all around the cake with a skewer and pour the syrup over. Leave the cake to cool completely.