Blueberry Lemon Syrup Cake

Lemon syrup cake is surely one of the most loved cakes in the world. I once had a tub of slightly neglected blueberries in the fridge and happened to be making this old favourite – the combination was an instant hit with the family. This is one of very few cakes that’s fabulous to eat shortly after it’s out of the oven (yes, in the majority of cases, that’s a fallacy) – warm with a dollop of rich cream, it’s the best kind of old-fashioned magic.

FEEDS 10–12

INGREDIENTS

125 g (4½ oz) unsalted butter, softened

160 g (5¾ oz/¾ cup) caster (superfine) sugar

¼ teaspoon salt

Finely grated zest of 1 lemon

2 large eggs

60 ml (2 fl oz/¼ cup) milk

165 g (5¾ oz) plain (all-purpose) flour

2 teaspoons baking powder

80 g (2¾ oz/½ cup) fresh OR frozen blueberries

LEMON SYRUP

60 ml (2 fl oz/¼ cup) lemon juice

90 g (3¼ oz/¾ cup) icing (confectioners’) sugar

TO SERVE

1 quantity Vanilla Sour Cream OR Vanilla Crème Fraîche (for both, see here) OR Yoghurt Mascarpone Cream

METHOD

Preheat the oven to 160°C (315°F) fan-forced. Grease the ring of a 20 cm (8 inch) springform tin, then turn the base upside down, so it no longer has a lip. Place a piece of baking paper over it, then clamp the ring around it to secure.

To make the cake batter, combine the butter, sugar, salt and zest in a medium mixing bowl, and beat with an electric mixer on high speed until pale and fluffy. Add the eggs one at a time, beating well between each addition. Add the milk, and whisk until combined. Fold in the flour and baking powder until combined.

Pour the batter into the prepared tin, and dot the surface of the mixture with the blueberries. Bake for about 40 minutes, or until an inserted skewer comes out clean. Rest the cake for about 5 minutes, before running a paring knife around the edge of the cake to release the ring, then sliding it onto a wire rack sitting over a baking tray.

Meanwhile, make the syrup. Combine the lemon juice and icing sugar in a small saucepan over medium heat, and stir until the sugar has dissolved. While the cake is still hot, pierce small holes all over the surface with a skewer, and pour the hot syrup slowly and as evenly as you can over the cake.

Allow to cool for at least 20 minutes before cutting. If it’s still hot as opposed to warm, the cake will not cut well but, if you can’t wait and don’t mind, go ahead! Serve with your choice of dolloping cream.