Blueberry and Lemon Drizzle Cake


Prep time 15 minutes
Cook time 35 minutes

Serves 10



125g ashgrove unsalted butter, softened
250g plain flour
2 tsp baking powder
250g caster sugar
2 eggs
125ml milk
20g desiccated coconut

For the syrup;
Juice of 2 lemons
220g caster sugar
4 mint leaves, sliced
125g punnet blueberries
Icing sugar, to dust



Preheat oven to 180°C.

Step 1 into a stand mixer add butter and sugar, whisk until creamed, adding eggs one at a time. Lastly add in the milk and combine.

Step 2 Remove bowl from the stand mixer and fold through flour, baking powder and coconut, being mindful not to over stir the batter.

Step 3 pour mixture into a lined baking tray and place into an oven for 35 minutes.

Step 4 Meanwhile, add lemon juice, caster sugar, mint and blueberries to a pot and bring to the boil.

To serve, use a skewer to poke holes in the cake, pour syrup and blueberries over the top and dust with icing sugar.


DessertsSimon Hamilton