Blueberry & Lemon Drizzle Cake

A light, moreish cake perfect for summer afternoon tea!


  • 125g butter
  • 125g caster sugar
  • 3 medium free range eggs
  • 175g self raising flour
  • 1 lemon
  • 100g blueberries

For the syrup…

  • 50g caster sugar
  • 4tbsp lemon juice

For the icing…

  • 125g icing sugar
  • 1 tsp blueberry conserve


  • Preheat the oven to 170 degrees
  • Double line a loaf tin with baking paper
  • Mix the sugar, butter and eggs in a large bowl
  • Add the flour and zest from 1 lemon and mix
  • Add the blueberries and fold in carefully with a spoon
  • Pour into the loaf tin and cover with tin foil to prevent the top burning
  • Bake for 40 minutes then uncover and cook for another 10-20mins until golden
  • While the cake is baking, prepare the syrup by heating the lemon juice and sugar in a saucepan – bring to the boil for a couple of minutes then take off the heat and leave it to cool
  • Remove the cake from the oven when ready and spoon the syrup mixture over the top while still in the loaf tin
  • Leave to cool then remove from the tin
  • To prepare the icing, mix the icing sugar and conserve together with a little hot water (or lemon juice) – drizzle over the cooled cake