Many of my cakes are made as a result of having stuff to use up in my fridge or fruit bowl, and rather than having some bananas ready to use up, I had some blueberries for a change, which were looking a little squishy instead so, naturally, I included them in a cake! (and makes a change from banana loaf LOL!)
These delicious blueberry pancakes are fluffy, light and a little bit purple. Eat them as they are or add some white chocolate foursome extra indulgence.
I love pancakes and at long last my boys do too now. It took a lot of pancakes in the bin for the pair of them to actually like them enough to request them for breakfast mind you, but now we have them at least once a week. These purple coloured blueberry pancakes are very easy to make and taste delicious with or without a white chocolate drizzle.
I like using up over ripe fruit in recipes as I do hate waste especially with fruit because it can be expensive. I do find it annoying when fruit becomes unedible very quickly, BUT of course this does make it perfect for using in baking instead.
Along with bananas, I often have other fruit that needs using up as it starts to over ripen and rather than waste it by throwing them in the bin, I make cakes of course 🙂 Sometimes when I buy blueberries for Jenson he starts off enjoying them, but then suddenly announces he doesnt like them anymore – grrrrrrr! Therefore, I am often left thinking up recipes that involve those small blue berries.
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!
Blueberry & Lemon Drizzle Cake
Author: Jenny Paulin
Recipe type: desserts
- 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
- Pre heat the oven to 180oC / 160oC (fan)
- Grease and line an 8 inch cake tin
- Cream together the butter and sugar until soft and pale
- Add the eggs, lemon zest and 1 spoonful of the flour and beat together for a couple of minutes
- Then fold in the flour until just combined
- Add the blueberries and gently stir through
- Pour into your prepared cake tin and cook in the oven for apporox 25 minutes until cooked right through
- 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
- 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
- Leave to cool completely before removing from your tin
- 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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