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. 

Blueberry Lemon Drizzle Cake
bake off bake along

 Ingredients: 

Cake:
2 1/2 cups of flour
3/4 teaspoons of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
2/3 cup of butter
1 1/4 cups of sugar
1 tablespoon of lemon zest
2 eggs
1 cup of milk
2 tablespoons of lemon juice
1 teaspoon of vanilla
1 cup of blueberries
(1 tablespoon of flour, reserved)

For the glaze:
1/2 cup of powdered sugar
1 teaspoon of lemon zest
2 tablespoon of lemon juice

Instructions: 

Preheat the oven to 350 F (175 C) and grease your cake tin.

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.

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.

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.

Spoon it over the top of your cake and serve!

Notes: 

Let the cake cool throughly before adding the second round of your glaze on the top.
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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