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

This zesty lemon and blueberry madeira cake was inspired by the Great British Bake Off!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: British
Diet: Vegetarian
Keyword: blueberry, butter, caster sugar, egg, ground almonds, icing sugar, lemon, milk, self raising flour, vanilla
Servings: 10 people
Calories: 447kcal
Author: Emma

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