Blueberry, Lemon and Vanilla Bean Drizzle Loaf

The title's a bit of a mouthful, I know, but once you've tried this cake out, you'll be wanting to eat mouthfuls of it! I recently made a lemon drizzle at the tea room and it made me realise that I just don't show enough love for the humble cake. I came away from my shift feeling so inspired to do something with the recipe and so this is what I came up with! It's got just the right amount of sweet and sour, and with the added blueberries, this cake is ideal for the summer (or for this crazy hot weather we've been having in the UK). I could just imagine having this at a summer tea party or eating it al fresco with a lovely, chilled lemonade.

I'm assuming that everyone and their cat knows what a lemon drizzle is, but for those of you that don't know, a lemon drizzle is a lemon sponge, usually baked into a loaf, that has a lemon syrup poured over while it's still warm, so that when it sets, the cake has a sticky, zest crust. It's such a classic treat and something that absolutely everybody loves. But, of course, we don't do things by half here on The Northernist, so a simple lemon drizzle just wouldn't cut it. Instead, I opted to throw in a whole bunch of blueberries and the contents of one vanilla pod, and let me tell you, the results are gorgeous. The lemon and vanilla flavours balance each other out perfectly, and you can taste both in each bite. Then you get the sweet deliciousness of the blueberries to contrast, so overall, the whole thing is just one big flavour sensation!

Something to consider - the tin I used is pretty big. I'm not sure on the exact measurements, but it's at least a couple of centimetres bigger on each side than a 10x20cm tin. If you're using something bigger or smaller, you may need to adjust this recipe accordingly.

You will need:
150g unsalted butter, melted
400g caster sugar, plus 3 tablespoons for drizzle
3 lemons, zested and juiced
4 eggs
Seeds from 1 vanilla pod
400g plain flour
1 teaspoon baking powder
Half teaspoon salt
250ml semi-skimmed milk
150g blueberries

  1. Preheat your oven to 180c/gas mark 4, and grease and lightly flour a loaf tin. As I mentioned, the tin I used was slightly larger than a 10x20cm loaf tin.
  2. In a large bowl, beat the melted butter and sugar together. Add in the eggs, around 6 tablespoons of lemon juice and the vanilla seeds, and beat until combined. Set aside.
  3. In a medium bowl, mix the flour, baking powder and salt together, and gradually add to the egg mixture, alternating with the milk. Beat the mixture until there are no pockets of flour left, then fold in 2 tablespoons of lemon zest and the blueberries.
  4. Pour the mixture into your prepared loaf tin, then bake for 25 minutes. After 25 minutes, cover the top of the cake in foil and continue to bake for around 30-35 minutes, or until an inserted skewer comes out clean.
  5. While the cake is in the oven, make your drizzle. All you need to do is add around 3 tablespoons of caster sugar to your remaining lemon juice and stir. I usually like to heat mine up a little to help the sugar dissolve, but that's totally optional.
  6. As soon as your cake comes out of the oven, spoon your drizzle over the top of the cake to allow it to soak in. Leave your cake to cool completely in the tin before turning out on to a plate.
This reminds me a lot, flavour-wise, of the Mother's Day loaf I made in March, so you could totally top this cake off with some cream cheese frosting. You could even pass it off as a breakfast cake! It's really simple to make, yet super scrumptious. It's certainly something I can see myself making time and time again.

6 comments

  1. Your posts(AND Insta-shots) as of late, make my mouth water!

    YUMMM!

    I should really bake more, so that I can try all of this deliciousness. When I next decide to venture into the baking-world, one of your recipes is coming with me!

    Steph
    www.socialspying.com

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    1. Ahh Steph, you're so bloomin' sweet! Thank you so much for the comment, as always x

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  2. Sounds absolutely divine. I'm adding this to my list of must-try recipes!

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    1. Oh yes, you definitely have to make it! It's absolutely ideal for the summer months x

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  3. This literally made my mouth water! And seems so easy to make too... I might have to give this a try!
    Lauren, SassyInTheCity.com xx

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    1. Haha, what a compliment! You absolutely have to give it a go - it's so simple to make, but so delicious x

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