A rich and fruity cake that's verging on being a pudding
- 120 grams melted butter
- 150 grams golden caster sugar
- 150 grams soft light brown sugar
- 300 grams plain flour (sieved)
- 1 tsp baking powder
- 1 pinch of salt
- 3 eggs
- 2 lemons
- 1 orange
- 200 grams blueberries
- 180 millilitres milk
- 6 heaped tablespoons caster sugar
Blueberry, lemon and orange cake is a community recipe submitted by Bevis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Melt the butter and set it aside to cool. At the same time zest and juice the orange and lemons and add a teaspoon of the lemon juice to the milk so that it curdles (or use buttermilk in place of the milk)
- Once the butter has cooled a little put all the ingredients (except the zest), juice and blueberries into the food processor and mix until you have a smooth, thick batter.
- Fold in the zest, 3 tablespoons of the orange and lemon juice and about half of the blueberries.
- Pour the batter into a lined, greased 21cm springform cake tin and then put the rest of the blueberries over the top (this prevents them sinking in the bake).
- Bake on the middle shelf of the oven at 180c for about 40 minutes, but check after 35. The cake should be firm and well baked but be careful when using a cake tester that you're not just skewering blueberries and assuming it's not baked when it is.
- While the cake is baking put the remaining lemon and orange juice in a pan with about 6 tablespoons of sugar and boil for a few minutes until you have a syrup. Test to see if you want more sugar or not.
- As soon as the cake is out of the oven pierce it a few times if needed (the blueberries breaking the top may mean you don't need to do this) and brush over the syrup, waiting for it to sink in before adding more, until all the syrup is done.
- Leave the cake in the tin until it is cool before taking it out otherwise it will just disintegrate.