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!)
So summer is almost upon us and the hot weather over the last couple of weeks has certainly got me wearing my summer dresses, sandals and ordering a new paddling pool for the garden! Of course, as soon as the new pool is delivered we seem to have had lots of rain, but hey ho! That is the British weather for you!
Although the weather this week has felt more summer like than spring, this does not mean that I intend to stop eating soup. Yes, warmer days do make me fancy salad more, but I can always fancy a bowl of tasty, homemade soup because it is filling, nutritious and cheap to make, and ideal for using up any vegetables lurking at the bottom of my fridge!
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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With a month gone of the new year already and a month less to go until I reach a certain milestone birthday (eeeeek!), I am really trying to be good when it comes to cakes and desserts. Not making them of course that is ok, but eating them is what I mean. Therefore, the opther weekend when I invited my Mum and Step Dad for Sunday lunch I wanted to make a pudding to follow our slow cooked roast beef which was light and not too heavy on calories as we are all trying to watch our weight. Having looked around to see what I had I found some greek style lemon curd yogurt, some cream cheese and some Dorset Cereals Berry Granola. So I thought I would try to make a cheesecake from yogurt but make a granola base for it instead of biscuits, in the hopes that not only would it taste yummy but it would be less fattening than a normal cheesecake.
Lemon & Raspberry Yogurt & Granola Cheesecake
Author: Jenny Paulin
Recipe type: desserts
- 400g Dorset berry granola
- 1 tbsp honey
- 2 tbsp unsalted butter (I used a butter spread)
- 200g light Philadelphia cream cheese
- 2 x 400g pots of Stapleton Farms Lemon Curd Greek Yogurt
- Raspberries to garnish - as many as you like
- white chocolate chips - for garnish but this is optional as I had some to use up
- Grease and line a dish of your choice - I used a 8 inch removeable base cake tin
- Melt the butter and honey in a non stick pan over a gentle heat
- Once melted stir in the granola and then once it is all coated in the honey and butter push into the base of your dish and press down firmly.
- Allow to cool completely before adding the cheesecake
- To make the cheesecake, simply place the cream cheese and yogurt into a bowl (I used my free standing Kenwood but a bowl and electric or hand whisk would also work) and whisk together for about 5 minutes - it will not go as thick as a normal chesecake would using double cream but it will thicken.
- Pour over the top of the granola base, decorate with your raspberries and white chocolate if you are using it, and then place the cheesecake in the fridge over night
It actually tasted really, really good and both my Mum and Step Dad had seconds!! You would not know if contained yogurt instead of cream and in fact my OH complained, bizzarely, that it was too creamy! The only problem I had with it, was that the base was a little prone to collpasing and did not look neat when served in their bowls which is why I have adjusted the recipe to include some honey as butter alone was not enough to hold the granola in place. However, that aside it was such a nice change from a normal cheesecake. And actually to make it even healthier, when I do this again I might layer the cheesecake and the granola (not butter or honey required then) in sundae glasses instead of making a tradional cheesecake in a dish.
I was sent the Dorset Cereals Berry Granola as part of my Degustaboxuk review. Degustaboxuk is a monthly sunscription where for just £12.99 a month a box like this will be sent to you which includes the shipping, and all items included are made by well known brands and arive to your front door at the end of each month. You can see what was inside my box here (I forgot to take a photo!)
Readers of Mummy Mishaps can purchase a box with a special discount of £3 bringing the box down to £9.99 which is good value. Just enter F1MN9 at the checkout on the Degustaboxuk website.
For more information about Degustaboxuk please visit their website . They also have a facebook page which you can find here and you can follow them on twitter too
I was sent a Degustaboxuk for the purpose of this review. The recipe is my own as are my comments which are honest.