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Tuesday, 16 July 2013

Blueberry, lemon and elderflower drizzle cake.

Baking with my favourite toddler last week, we ended up inventing our own cake as we didn't have the ingredients to follow the recipe planned. So here it is The Rowley Girls' Blueberry, Lemon and Elderflower Drizzle Cake.


It was an unexpected success. Enjoyable and a great way to take a break from the midday sunshine, with a summery flavour combination inside. Thankfully, Baby A slept peacefully until the cake was in the oven so it was a quick cake to hold a toddler's short attention and complete in a nap time for added satisfaction. It couldn't have been planned this way.


Makes 10 large rectangles of surprisingly light cake.

You will need:

300g self raising flour
250g unsalted butter, soft, or very soft in this heat
250g caster sugar
150g blueberries, washed 
4 medium eggs
1 teaspoon vanilla extract
Juice and zest of one lemon  
A glug of semi skimmed milk. 

What to do.

Combine all ingredients except the blueberries thoroughly by hand (E took this very literally) or in a mixer. 




Zest of one lemon.


Juice of one lemon.


Two eggs


and then another two.


Pour it in.


Have a sneaky taste test when you think no one's looking.



A helping hand.



Hide 150g blueberries in the mixture by poking or stirring.



Pour into a greased and lined brownie tin and bake for 30 minutes at 180 degrees C.



For the drizzle, mix 75ml elderflower cordial, 75g granulated sugar and the zest and juice of two lemons. Prick the cake gently all over and pour over syrup. Then cool thoroughly in the tin before slicing. 



Make a hot mug of tea and enjoy at the kitchen table; ignore the washing up while your toddler watching another episode of Postman Pat.

3 comments:

  1. And so delicious it was too! Fabulous to see the baking in pictures :-) xx

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  3. This is delicious, thank you Rowley family - for a gluten free version simply substitute the s.r. flour with Dove Farm gluten free s.r. flour and add an extra glug of milk.

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