A and C are both big fans of blueberries and lemons, so these are commonly found hanging around the flat and lend themselves very nicely to a cake flavour combination. We also found some white chocolate chips lurking in the back of the cupboard (but thankfully in date), and so added them in as well - after all, a cake can never have too many calories...
The recipe's pretty easy, and is made much easier still by a well-functioning, pretty-looking bowl. The very lovely people at House of Fraser kindly sent us a nice big Shabby Chic Jolie mixing bowl to try the other week, and this served as its first baking outing. A liked it for its sturdiness while mixing as he's fairly heavy handed with beating ingredients, and C has to admit to being immediately wooed by the fact that it's light blue - her favourite colour.
Here's how it's done:
- 75g butter, melted
- 200g caster sugar
- 1 lemon, juiced
- 2 eggs
- 200g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 120ml milk
- 2 tablespoons lemon zest
- 150g fresh blueberries
- A large packet of white chocolate chips
- Preheat oven to 180C/Gas mark 4. Grease and flour a shallow cake tin. In a medium bowl, mix flour, baking powder and salt together and set aside.
- In a large bowl, cream the butter and 200g sugar until light and fluffy. Add eggs and beat well. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest, blueberries and white chocolate chips. Pour into the prepared tin.
- Bake for 60-70 minutes. Make lemon drizzle by combining 4 tablespoons sugar with 2 tablespoons lemon juice, and drizzle over cake while still warm.
Disclosure: A and C did not pay for the Shabby Chic Jolie large blue mixing bowl. A and C enjoyed the Shabby Chic Jolie large blue mixing bowl courtesy of House of Fraser and did not accept additional payment for this post.