Zesty Lemon and Blueberry Madeira Cake

Zesty Lemon and Blueberry Madeira Cake

Madeira cake is a light, but close textured, rich sponge cake in traditional British cooking. My Zesty Lemon and Blueberry Madeira is a twist on this classic bake.

Great British baking

The Great British Bake Off began in 2010 and still graces our screens. Why? Because it celebrates all things British baking. Something which I also love to do. This recipe is a classic British bake inspired by one of the challenges set in the Great British Bake Off.

My recipe is a classic madeira cake, the sponge flavoured with citrus, but topped with juicy blueberries from my very own blueberry bush.

Although not entirely necessary, I chose to serve this with lemon icing and a drizzle of blueberry compote.

Madeira Cake should have a good crack on top. I’ve hidden mine with a very generous helping of blueberry compote but it is there I promise!

The cake itself was light and bouncy. The blueberries were well dispersed in the sponge (thanks to one of my top tips). The lemon drizzle icing really gives the cake an extra kick.

Just one of these simple loaf cakes can serve 16 people. It slices easily making it very easy to serve.

A slice of zesty Lemon and Blueberry Madeira Cake from Supper in the Suburbs

The recipe

For more recipes inspired by the Great British Bake Off check out the recipe collection.

Zesty Lemon and Blueberry Madeira Cake inspired by the Great British Bake Off

Lemon and Blueberry Madeira Cake

Emma
This zesty lemon and blueberry madeira cake was inspired by the Great British Bake Off!
No ratings yet
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine British
Servings 10 people
Calories 447 kcal

Ingredients
 
 

  • 175 grams butter unsalted
  • 225 grams caster sugar
  • 3 eggs eggs
  • 50 millilitres milk
  • 1 lemon juice and zest
  • 1 tsp vanilla extract
  • 200 grams self-raising flour
  • 50 grams ground almonds
  • 250 grams blueberries
  • 200 grams icing sugar
  • 4 tbsp Blueberry conserve

Instructions
 

  • Begin by preheating your oven to gas mark 3 or 160C.
  • Prepare a loaf tin by either lining the tin with greaseproof paper or greasing with a little butter and a coating of flour.
  • In a large bowl, cream together the butter and 175g of the sugar (keep the rest to one side) until it is light, soft, creamy and pale.
  • Whisk the eggs together in a small bowl, then add to the creamed butter and sugar a little at a time, mixing well in between each addition.
  • Add in the lemon zest and vanilla.
  • Next, fold in the flour and almonds until you have a thick batter.
  • Add in the milk to loosen slightly before stirring in 100g of the blueberries (place the rest to one side).
  • Spoon the batter into the load tin and level out.
  • Bake in the centre of your oven for an hour or until it is golden on top and a skewer poked into the middle comes out clean.
  • Leave to cool in the tin completely before tipping out on to a wire wrack.
  • To make the lemon icing, simply mix the lemon juice and icing sugar until a thin runny consistency. Add a little extra water if necessary.
  • For the blueberry compote, simply heat the blueberries with the sugar in a small pan until the sugar is dissolved and the blueberries have burst.
  • Before serving, drizzle the lemon icing and blueberry compote across the top of the cake.
  • Serve in generous slices.

Nutrition

Calories: 447kcal
Keyword blueberry, butter, caster sugar, egg, ground almonds, icing sugar, lemon, milk, self raising flour, vanilla
Tried this recipe?Let us know how it was!

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21 thoughts on “Zesty Lemon and Blueberry Madeira Cake”

  • I love this cake- my favourite flavours. I have not been too much into the bake off this year but will no doubt get more engaged as it goes on!

    • Thanks Nazima! You can’t go wrong with Lemon and Blueberry 🙂 I haven’t ever watched a whole series and won’t this year either as I’m on hols but it always gets better towards the end

    • Thanks Emily! I also have some blueberry and lemon curd muffins on here somewhere! They are delish!

    • Haha we are clearly better than all of them 😉 damson is such an original idea too! Paul and Mary would’ve been impressed with you!

  • Great looking cake – I also picked madeira to make. I haven’t decided on my favourite yet, but the other Paul (not Hollywood) is almost as scary as his namesake.

    • Thanks Shadi. There’s nothing better than a sticky sweet compote when blueberries are in season 🙂

  • Oh my, that looks delicious! I might have to give a gluten-free version a try! Do you have a recipe for that compote, by the way? It looks amazing. 🙂

    • I’d love to see a gluten free version! The compote is just 1/2 cup of water, 1/2 cup of sugar and 2 cups blueberries in a pan. Heat low and let the sugar melt. The blueberries will start to pop. Let it all simmer gently until thick and sticky 🙂 I like to add a little lemon zest or star anise to it as well. Enjoy!

    • Thanks Gwen. Blueberry compote is so easy to make. Just 1/2 cup water 1/2 cup sugar and 2 cups blueberries. Pop it all in a pan and simmer until thick and sticky. It’s delicious!

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