Baked Goods & Sweet Treats Recipes

Bake Off Bake Along: Week 1 (Cakes)

Weeeeeeeeee’rrrrrrreeeee back! (We being me, Sue, Mary and Paul). I was on a bubble of excitement last Wednesday evening. I absolutely couldn’t believe that it was back on TV, finally! FYI friends, for the next two and a bit months if I don’t make plans on a Wednesday, this is why!  Bake Off eased us back in this week, but also showed that the classics can be tricky too! Like I said on Friday, I love Val as she is brilliantly quirky, so here’s to hoping she survives biscuit week! Luckily, Mary was able to drop by our flat to help out with judging this week. I had to pick a drizzle cake because it’s Sam’s favourite (and it’s not too shabby in my opinion either). In fact, we had a tiered lemon cake for our wedding cake. I know there was a lot of derision on twitter about some of the contestants not knowing what a Jaffa cake looked like, but truth be told – I’m not sure I’ve ever had one. They don’t exist outside of the UK really, but that excuse doesn’t work as well for the bakers this year as it does for me.  bake off bake along

Blueberry Lemon Drizzle Cake
3834 calories
596 g
717 g
141 g
56 g
84 g
1355 g
1795 g
339 g
5 g
45 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 3834
Calories from Fat 1240
% Daily Value *
Total Fat 141g
Saturated Fat 84g
Trans Fat 5g
Polyunsaturated Fat 8g
Monounsaturated Fat 37g
Cholesterol 717mg
Sodium 1795mg
Total Carbohydrates 596g
Dietary Fiber 13g
Sugars 339g
Protein 56g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 1/2 cups of flour
  2. 3/4 teaspoons of baking powder
  3. 1/4 teaspoon of baking soda
  4. 1/2 teaspoon of salt
  5. 2/3 cup of butter
  6. 1 1/4 cups of sugar
  7. 1 tablespoon of lemon zest
  8. 2 eggs
  9. 1 cup of milk
  10. 2 tablespoons of lemon juice
  11. 1 teaspoon of vanilla
  12. 1 cup of blueberries
  13. (1 tablespoon of flour, reserved)
For the glaze
  1. 1/2 cup of powdered sugar
  2. 1 teaspoon of lemon zest
  3. 2 tablespoon of lemon juice
  1. Preheat the oven to 350 F (175 C) and grease your cake tin.
  2. Cream together the butter, sugar and lemon zest in one bowl. In a medium sized bowl, whisk together your baking powder, soda, salt and flour. In a small bowl, mix together your lemon juice, vanilla and milk.
  3. Crack your two eggs into your butter mix, one at a time, thoroughly incorporating before adding the second in. Then alternate adding your flour mixture and milk mixture into the butter mixture until everything is throughly mixed together. Toss your blueberries in your reserved tablespoon of flour before folding them in to your cake batter.
  4. Pour your batter into your tin and bake for 50 minutes. Set it aside to cool. Once the cake has throughly cooled make your glaze by stirring your sugar and lemon juice together. If your glaze is too thin add more sugar, too thick add a squeeze more juice.
  5. Spoon it over the top of your cake and serve!
  1. Let the cake cool throughly before adding the second round of your glaze on the top.
Rhyme & Ribbons
 blueberriesbowl of blueberriesblueberries covered in flourbatterpoking holes in cakeblueberry lemon caketop shot of blueberry lemon drizzle cakeside of blueberry lemon drizzle cakemary cuttingslice taken outmary judgementblueberry lemon drizzle cakenot star baker Not Star Baker?! Boo!

But really, I’m just happy to be back! But I know I have to try harder next week. I blame those damn blueberries for sinking. I usually get fairly even fruit distribution so I can’t believe I succumbed to such a rookie error!  Link up your posts below- I can’t wait to see them! You have until next Monday at midnight (GMT) to link up your drizzles, jaffa cakes or mirror glazes. 

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  • Loving Mary’s scarf πŸ˜‰

  • Never had a Jaffa Cake? Never. Had. A. Jaffa. Cake!?!
    How long have you lived in the UK now?!

    • I blame Sam – he didn’t like dessert and cakes and sweets (zero sweet tooth!) and never ate any until I came along. One day, years ago, at the shop I was like, “ooh these look good!” And he answered back with a nondescript “Meh”. And then they never crossed my mind again. Obviously, I’ll have to remedy this now! x

  • Yay its back, love following along with these posts:)

  • Ha, I still think your cake looks great! I haven’t watched the first GBBO episode yet- eeep! xxx

  • what a great idea! so other people will also bake and link up their results? neat!:) btw I had Jaffa cake!

  • I love this so much. our BBC in Taiwan doesn’t have the new season yet so your linkup is the perfect way to get my fix. how DO you keep blueberries from sinking? I thought the flour coating would have helped with that, but it always happens to me as well. hmm.

    • I think it’s because these blueberries were so huge and so ripe that the piddly amount of flour that I tossed them in wasn’t enough to absorb their moisture before the crumb set. Summer baking problems! x

  • This looks yummy-as – sinking blueberries notwithstanding! What do you use for your recipes, please? I’ve been looking for a better way to format mine.

    • Thanks Claire! It’s a WordPress plus-in called “recipe card” and I love it! I’ve used it for the past year or so, and I think it’s really helped my recipes me more legible. x

  • 1. I feel that jaffa cakes could be better. Nice concept, bland execution, don’t understand the fuss.
    2. Blueberry lemon drizzle sounds AMAZING
    3. Loving Mary’s MAN HANDS. All the better for eating cake with…

    • Mary’s very self-conscious about her hands. That’s why she enjoys a stiff drink so much. x

  • Mary definitely needs to sort out her sideburns but I LOVE the sound of this!
    I went slightly more 1970’s dinner party with my drizzle and walloped some Cointreau in.
    SO excited to be doing it this year. A bit too excited: I’m trying to work out how to turn a spaniel into Paul Hollywood.
    M x Life Outside London

    • What is this spaniel Paul Hollywood magic?! I need it to work, and I need you to blog about it! πŸ˜‰ Mary looks significantly less game without her team of makeup artists and stylist around her…. x

  • YESSSSSSS I love that Bake off is back, and love love loved making this weeks bake! Bring on the next 9 ehh??!! Your drizzle cake looks divine – nothing better than a good lemon drizzle in my opinion! Alice xxx

  • I am such a noob when it comes to baking that I was thinking the berries looked so nice all along the bottom!

  • Looks delicious regardless of the blueberry distribution haha πŸ™‚ I wanted to maybe attempt to disguise my man’s birthday cake in an attempt at the GBBO bake along, but my ganache was chunky, not mirror lol

    • I’ve had a ganache turn out chunk many, many a times so you’re in good company. What an excellent way to hide that you’re making a birthday cake! x

  • Wow your cake is so beautiful! I’m so excited I could link up πŸ™‚ I always thought that coating the blueberries in flour would be enough to keep them from dropping–is there a better trick?! I also love Val and I love Selasi’s calm presence πŸ™‚

    • That is the best trick, really, I think. I think it’s because these blueberries were so huge and so ripe that the piddly amount of flour that I tossed them in wasn’t enough to absorb their moisture before the crumb set. Summer baking problems! Selasi was totally robbed of his star baker award! x

  • Yay for the Bake Off Bake Along being back!! I wish I could participate this year, but I’m traveling right now, so it’s not the most convenient thing… maybe once I’m back! And in the mean time, I’m going to live vicariously through you – your drizzle cake looks tasty, sunken blueberries or not and I’m sure you’re going to get a Star Baker award soon! πŸ˜‰

    • Please join in once you’re back! (And travelling totally trumps baking anyway!) Thanks! πŸ˜‰ xx

  • I’m so excited to join in this year, and generally just excited that Bake Off is back in general. I’m a big drizzle fan and it was such a good idea to have a drizzle cake for your wedding – may have to bank that one!

  • My mouth is literally watering looking at all those pictures. You’re a Star Baker to me!

    So, what’s the trick to keep the fruit from falling to the bottom?

    • Usually tossing it in flour helps but I didn’t account for the berries beings super, super ripe because of the time of year. Rookie error!

  • I totally decided on a whim to join in with the bake along. It’s my first time, but I’m excited!