T's Birthday Cake (Or: Lemon, Blueberry and White Chocolate Cake)

It was housemate T's birthday a few weeks back and, since we sadly couldn't make his birthday brunch, we decided to treat him and girlfriend L to dinner at East End curry institution Tayyabs instead. With a little spare time before dinner, we also thought he deserved a birthday cake, and so grabbed whatever was lying around the house and decided to rustle something up.

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.

Vigorous Stirring
The cake itself is a pretty simple recipe, but does taste really quite delicious, as birthday boy T, girlfriend L and long-suffering flatmate N - chief taster of most of our baking produce - testified. We did have a mild case of soggy bottom, which put a bit of a dampener on things, but all in all it's a pretty good bake and a fairly fail-safe recipe adapted from this Allrecipes one.

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


  1. 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.
  2. 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.
  3. 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.
And enjoy!

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.


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