What a beautiful week it has been here in Edinburgh, and the sunshine has definitely got me in the mood for early Summer flavours! The first of the British Summer fruits are making their way into the shops, but if you can’t get hold of British berries yet, you could use frozen like me – they work just as well in bakes like this one! This blueberry, lemon and mint drizzle loaf is a twist on the classic lemon drizzle cake, apt for a weekend of very British celebrations. The blueberries add bursts of flavour and the mint gives the cake a fresh and different aromatic note – both complement the lemon perfectly. I love drizzle cakes (you can find my recipe for a very royal themed elderflower and lemon drizzle cake here!) as they keep so well, getting even better as each day passes and the moisture sinks further into the sponge. To make the cake, you will need:
115g soft butter, plus extra for greasing
Approx 25g fresh mint, leaves picked
250g fresh or frozen blueberries
Finely grated zest and juice of 1 large lemon
250g plain flour
2 tsp baking powder
Pinch of salt
225g caster sugar
2 large free-range eggs
120ml whole milk
25g desiccated coconut
100g granulated sugar, plus extra for sprinkling
Preheat the oven to 180C/ Fan 160C/ Gas 4. Grease a 900g loaf tin and line with baking parchment. Finely chop one tablespoon of the mint leaves. Put the blueberries into a bowl and stir in 1 tsp of the lemon juice and the chopped mint, then set aside. Sift together the flour, baking powder and salt in a bowl. Cream the butter and caster sugar together for 5 minutes until pale and fluffy.
Beat in the lemon zest then the eggs, one at a time, adding 1 tbsp of the sifted flour with the second egg. Add the milk gradually, folding in large spoonfuls of the remaining flour until the mixture is smooth, then fold in the desiccated coconut.
Spoon one third of the mixture into the bottom of the prepared tin and scatter over one third of the blueberries. Repeat twice more, ending with a layer of blueberries. Bake for 60-70 minutes or until a skewer inserted into the middle of the cake comes away clean.
Meanwhile, make the drizzle topping. Put the rest of the mint leaves and 2 tbsp of the granulated sugar into a mortar and pound with the pestle until it forms a bright green paste (or you could use a blender). Stir in the remaining lemon juice (about 3-4 tbsp) and leave to infuse. When the cake comes out of the oven, leave it to cool for 5 minutes. Meanwhile, if you don’t like bits, you could strain the minty lemon juice through a clean tea strainer into a bowl, pressing out as much of the juice as you can – but I left mine with the bits as life’s too short! Stir in the remaining granulated sugar.
Spoon the minty lemon and sugar mixture over the cake and leave it to cool. Remove the cake from the tin, peel off the paper, then sprinkle the top lightly with a little more sugar and edible flowers, if you so wish.
Serve cut into thick slices with a pot of tea.
What are you baking this weekend? Recipe via Delicious Magazine.