mummy mishaps

clumsily raising my boys and baking cakes

Blueberry & Lemon Drizzle Cake

I really like a lemon flavoured cake and yet I have never made a lemon drizzle cake before. I never realised how easy it is to make and after making one the other day, I will definately be making one again. I thought by cooking it in a deeper cake tin that the cooking time would be much longer than a regualr sponge cake, but no it took the same time! I had some blueberries in my fridge which neded eating so I decided to add them to the cake batter, as I kow that lemon and blueberry is a tasty flavour combination and it worked really well.

Here is my take on a lemon drizzle cake – my Blueberry & Lemon Drizzle Cake which really is very easy to make but the fresh, zesty lemon flavour is just sooooo good!


3.0 from 1 reviews
Blueberry & Lemon Drizzle Cake
Prep time
Cook time
Total time
Recipe type: desserts
Serves: 12
  • 200g self raising flour
  • 200g unsalted butter
  • 200g caster sugar
  • 4 eggs
  • ½ punnet of blueberries (approx 50g)
  • zest of 1 lemon
  • juice of 1 lemon
  • 75g caster sugar
  1. Pre heat the oven to 180oC / 160oC (fan)
  2. Grease and line an 8 inch cake tin
  3. Cream together the butter and sugar until soft and pale
  4. Add the eggs, lemon zest and 1 spoonful of the flour and beat together for a couple of minutes
  5. Then fold in the flour until just combined
  6. Add the blueberries and gently stir through
  7. Pour into your prepared cake tin and cook in the oven for apporox 25 minutes until cooked right through
  8. A couple of minutes before cooking time has ended, place the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved and stir
  9. As soon as your cake is cooked, make lots of holes all over the top with a sharp knife and pour over the lemon and sugar sauce
  10. Leave to cool completely before removing from your tin
  11. Serve when cold - deeeeeelicious!


This is a cake which is so moist, tangy and had just the right amount of sweetness. Really lovely with a cup of tea, of course, and kept well in an airtight tub and stayed moist the whole time it lasted! You do not have to add the blueberries of course or you could try adding raspberries. Mmmmm I could happily eat another slice, but alas it is all gone now!

This recipe is based on Lemon Drizzle Cake taken from Family Kitchen Cookbook by Caroline Bretherton

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24 Comment

  1. We love a lemon drizzle here and I’ve recently been making a yogurt and oil based one – American recipe so all in cups and dead easy! I would chuck in blueberries too but the kiddies have decided they don’t like them! For goodness sake! 🙂

  2. Yummmm. The texture on that look perfect! Thanks so much for linking up with #recipeoftheweek. I’ve pinned and tweeted this post and hope to see you linking up again soon! 😀 x

  3. Hi Jenny, could I put in lemon juice as well as zest to make the sponge more lemoney instead of using drizzle?

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