This Blueberry and Lime Drizzle Cake is one of my alternatives to the classic Lemon Drizzle Cake.

I have two other Lemon Drizzle alternatives – Raspberry and Lemon Drizzle Cake and Strawberry and Orange Drizzle Cake. Raspberry and Lemon was the first one I came up with and as this proved so popular in the tearooms I decided to try two additional variations – Blueberry and Lime and Strawberry and Orange.

The recipe for this Blueberry and Lime cake is 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.

Ingredients you will need to make Blueberry and Lime Drizzle Cake

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• 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.

Blueberry and Lime Drizzle Cake

Course: SnackCuisine: BritishDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

1

hour 

30

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.

Notes

How to store Blueberry and Lime Drizzle Cake

This cake 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 make this cake – or one of the other drizzle cake variations – Raspberry and Lemon and Strawberry and Orange. They really are quite easy to make. If you do I would really like to know how you get on. Also, please let me know if you come up with any other fruit combinations.

Happy baking!

Tanya

Happy baking!

Tanya