This delicious blueberry, honey, and lemon cake is a proper teatime treat that is really simple to make. When it is fully cooked, it will have a crisp, dark brown exterior which looks even more appetizing with a light dusting of icing sugar and a handful of fresh blueberries. It is really delicious as a dessert, but it is perhaps best enjoyed fresh out the oven with a steaming pot of tea and good company.
The yogurt and juicy blueberries in the cake mix are what makes it so deliciously moist. Its zingy, fresh flavour comes from the lemon zest, but the honey provides a depth and sweetness that prevents the mix from becoming too tart. For a delicious, sweet accompaniment to the cake, mix a little honey and Greek yogurt as an alternative to double cream. When the sun makes an appearance, why not go all out and enjoy an afternoon tea in the garden? If you’re feeling really extravagant, you could make a spread with the blueberry, honey and lemon cake, scones with homemade berry jam and some gin and tea cocktails.
HOW TO MAKE BLUEBERRY CAKE
Ingredients
- 150g butter, melted
- 175g caster sugar
- 50g honey
- 150g Greek yogurt
- zest of 1 lemon
- 1tsp vanilla extract
- 225g self-raising flour
- 2 eggs
- 125g blueberries, plus extra to serve
You will need:
- a 25x12cm loaf tin, the sides and baselined with baking parchment
Method
- Heat the oven to 150C fan, gas 3.
- Whisk together the butter, sugar, honey, eggs and yogurt with the lemon and vanilla.
- Fold in the flour and blueberries.
- Spoon into the tin, level the surface and bake for 1 hour 10 minutes until cooked through. Serve with a dusting of icing sugar and extra blueberries.
