A couple of weeks ago I gave you an alternative to the classic Lemon Drizzle Cake – my Raspberry and Lemon Drizzle Cake. This was very popular in the Tearooms so I have now come up with two additional variations – Blueberry and Lime Drizzle Cake, and Strawberry and Orange Drizzle Cake.

The recipes for these two cakes are basically the same as the raspberry and lemon cake, but to make the blueberry and lime cake you substitute blueberries for the raspberries and use five limes instead of the four lemons. You can use either fresh or frozen blueberries, but if you use frozen fruit you will need to extend the cooking time.

Likewise, to make the strawberry and orange cake (described by one of the ladies who work at the tearooms as ‘a slice of sunshine on your plate’!) you substitute chopped fresh strawberries for the raspberries and 3 oranges for the 4 lemons. You do however need to use fresh strawberries, as it would be difficult to cut up frozen ones.

I have included both recipes here and repeated the ingredients and directions for clarity – the only difference is the fruit being used.

Blueberry and Lime Drizzle Cake

Jump to Printable Recipe Card

Ingredients

8 ounces / 225 grams salted butter (softened)
8 ounces / 225 grams caster sugar
4 large eggs
12 ounces / 350 grams self raising flour
5 limes – grated rind and juice
12 ounces / 350 grams blueberries (fresh or frozen)
8 ounces / 225 grams granulated sugar

Directions

Grease and line a 9 inch / 23 cm cake tin.
Pre-heat the oven to Pre-heat the oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
Cream together the butter and caster sugar until very light and fluffy.
Beat in the eggs one by one, beating thoroughly with each addition.
Sieve the flour and fold into the butter, caster sugar and egg mixture.
Fold in the grated lime rind and about ¾ of the blueberries.
Tip the mixture into the lined cake tin and level with a metal spoon.
Sprinkle the remaining blueberries on top of the cake mixture.
Bake in the centre of the pre-heated oven for approximately 1¼ to 1½ hours. If you are using frozen blueberries the cake will take longer to cook than if you use fresh ones.
When risen and lightly golden brown remove from the oven and test with a skewer. If it comes out clean your cake is cooked. If the cake sticks to the skewer put the cake back in the oven for another 10 minutes and test again until it is cooked.
Mix the lime juice with the granulated sugar. You don’t want all the sugar to dissolve as the distinctive crunchy top of a drizzle cake depends on the sugar only being partially dissolved.
When the cake is cooked remove from the oven. Leave to cool for around 15 minutes. Pierce the cake in several places with a skewer and spoon the lime juice and sugar mixture evenly over the top.
Allow to become completely cold in the tin before turning it out.

Strawberry and Orange Drizzle Cake

Jump to printable recipe card

Ingredients

8 ounces / 225 grams salted butter (softened)
8 ounces / 225 grams caster sugar
4 large eggs
12 ounces / 350 grams self raising flour
3 oranges – grated rind and juice
12 ounces / 350 grams fresh strawberries cut into smallish pieces
8 ounces / 225 grams granulated sugar

Directions

Grease and line a 9 inch / 23 cm cake tin.
Pre-heat the oven to Pre-heat the oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
Cream together the butter and caster sugar until very light and fluffy.
Beat in the eggs one by one, beating thoroughly with each addition.
Sieve the flour and fold into the butter, caster sugar and egg mixture.
Fold in the grated orange rind about ¾ of the strawberries.
Tip the mixture into the lined cake tin and level with a metal spoon.
Sprinkle the remaining strawberries on top of the cake mixture.
Bake in the centre of the pre-heated oven for approximately 1¼ to 1½ hours.
When risen and lightly golden brown remove from the oven and test with a skewer. If it comes out clean your cake is cooked. If the cake sticks to the skewer put the cake back in the oven for another 10 minutes and test again until it is cooked.
Mix the orange juice with the granulated sugar. You don’t want all the sugar to dissolve as the distinctive crunchy top of a drizzle cake depends on the sugar only being partially dissolved.
When the cake is cooked remove from the oven. Leave to cool for around 15 minutes. Pierce the cake in several places with a skewer and spoon the orange juice and sugar mixture evenly over the top.
Allow to become completely cold in the tin before turning it out.

Blueberry and Lime Drizzle Cake

Course: SnackCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Ingredients

8 ounces / 225 grams salted butter (softened)
8 ounces / 225 grams caster sugar
4 large eggs
12 ounces / 350 grams self raising flour
5 limes – grated rind and juice
12 ounces / 350 grams blueberries (fresh or frozen)
8 ounces / 225 grams granulated sugar

Directions

Grease and line a 9 inch / 23 cm cake tin.
Pre-heat the oven to Pre-heat the oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
Cream together the butter and caster sugar until very light and fluffy.
Beat in the eggs one by one, beating thoroughly with each addition.
Sieve the flour and fold into the butter, caster sugar and egg mixture.
Fold in the grated lime rind about ¾ of the blueberries.
Tip the mixture into the lined cake tin and level with a metal spoon.
Sprinkle the remaining blueberries on top of the cake mixture.
Bake in the centre of the pre-heated oven for approximately 1¼ to 1½ hours.
When risen and lightly golden brown remove from the oven and test with a skewer. If it comes out clean your cake is cooked. If the cake sticks to the skewer put the cake back in the oven for another 10 minutes and test again until it is cooked.
Mix the lime juice with the granulated sugar. You don’t want all the sugar to dissolve as the distinctive crunchy top of a drizzle cake depends on the sugar only being partially dissolved.
When the cake is cooked remove from the oven. Leave to cool for around 15 minutes. Pierce the cake in several places with a skewer and spoon the lime juice and sugar mixture evenly over the top.
Allow to become completely cold in the tin before turning it out.

Strawberry and Orange Drizzle Cake

Ingredients

8 ounces / 225 grams salted butter (softened)
8 ounces / 225 grams caster sugar
4 large eggs
12 ounces / 350 grams self raising flour
3 oranges – grated rind and juice
12 ounces / 350 grams fresh strawberries cut into smallish pieces
8 ounces / 225 grams granulated sugar

Directions

Grease and line a 9 inch / 23 cm cake tin.
Pre-heat the oven to Pre-heat the oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
Cream together the butter and caster sugar until very light and fluffy.
Beat in the eggs one by one, beating thoroughly with each addition.
Sieve the flour and fold into the butter, caster sugar and egg mixture.
Fold in the grated orange rind and about ¾ of the strawberries.
Tip the mixture into the lined cake tin and level with a metal spoon.
Sprinkle the remaining strawberries on top of the cake mixture.
Bake in the centre of the pre-heated oven for approximately 1¼ to 1½ hours.
When risen and lightly golden brown remove from the oven and test with a skewer. If it comes out clean your cake is cooked. If the cake sticks to the skewer put the cake back in the oven for another 10 minutes and test again until it is cooked.
Mix the orange juice with the granulated sugar. You don’t want all the sugar to dissolve as the distinctive crunchy top of a drizzle cake depends on the sugar only being partially dissolved.
When the cake is cooked remove from the oven. Leave to cool for around 15 minutes. Pierce the cake in several places with a skewer and spoon the orange juice and sugar mixture evenly over the top.
Allow to become completely cold in the tin before turning it out.

How to store Drizzle Cakes

These cakes will keep for up to three days in an airtight tin. Keep in a cool place but not in the fridge, as a cake made with butter will become hard if kept at too low a temperature.

I hope you can try these cakes – if you do I would really like to know how you get on with these recipes. Also, please let me know if you come up with any other fruit combinations.

As always at this time of year it has been so busy in the Tearooms, so I’m afraid I haven’t had much time to focus on the blog. However, it’s calming down a little now and I’m starting to think about recipes for autumn.

Happy baking!

Tanya