Lemon, Blueberry and Levander Drizzle Cake

Merenda, or teatime, is becoming a tradition in our household, we have something sweet and tea every afternoon. This means that I am always looking for new recipes to adapt to our dietary requirements low sugar and dairy free.

Few weekends ago I decided to make a Lemon drizzle cake, a British classic and a very popular teatime cake. When I started looking for the right recipe to use, the one that kept popping up was the Mary Berry one. For those not familiar with UK baking, Mary Barry is THE queen of baking over here, so choosing her recipe was a no brainer!! I also have to admit that the over 49000 positive reviews, which I clearly did not read all (in case you wonder), also helped with the decision!

Obviously, being me, I had to adapt it somehow so I added some blueberries in the butter and lavender in the drizzle for added favour. I also halved the amount of sugar and, since I don’t like using self-raising flour, I opted for plain flour (or all purpose flour as my mother in law calls it).

The result was a nice tangy and refreshing cake, a perfect match for my favourite Mauritian Bois Cherie black vanilla tea!


For the cake

  • 87g Caster sugar
  • 160g Plain flour
  • 175g Dairy free spread (or softened butter)
  • 3 eggs
  • Finely grated zest of 1 large lemon (I always opt for organic unwaxed ones)
  • 16g Baking powder
  • 100g Blueberries

For the Lemon Drizzle

  • 50g Granulated sugar
  • Juice of 1 large lemon
  • 1 tsp Eatable lavander


1. Pre-heath the oven at 180C Fan.

I use a ventilated oven, so the temperature needs to be adjusted if using a different oven.

2. Mix the butter, caster sugar, eggs and lemon zest using an electric mixer with the paddle attachment. Add the sieved flour and baking soda and incorporate until you have a smooth butter.

3. Wash and pat dry the blueberries and gently fold half of them into the butter with a spatula. Keep the other half on the side to use later.

4. Pour the butter a 2 lb tin and add the remaining blueberries on top.

Adding the blueberries at this stage will prevent them from sinking at the bottom of the cake as it bakes.

If you do not have a non-stick tin, you ca butter and flour the tin or you can use parchment paper.

5. Bake it for 40 minutes until nice and golden on the top. The cake is ready when the sides gently come off the tin or when you insert a toothpick and it comes out clean.

Resist opening the oven while baking as this might result in your cake sinking rather than raising!

6. Once the cake is cooked and nicely golden, take it out of the oven and quickly prepare the drizzle by mixing the sugar, lemon juice and adding the lavender. Pour the drizzle over the cake while still in the tin.

The drizzle is cold and does not requires any cooking as it will be absorbed by the worm cake and it will become solid as the cake cools down.

7. Let the cake cool slightly in the tin and then move it onto a plate a pour over any excess drizzle residual in the tin

This is a very quick and yummy cake, but very sweet so I suggest you bake it and then adjust the sugar level to your taste. I am not much of a sweet tooth so I like my cakes not very sugary, but my husband and sister love sweet sweets so this cake was definitely more to their liking than mine but nevertheless delicious!!

Happy baking and let me know if you have any comments or questions!

If you want to make this recipe and share it on your social media please tag me using @prepandproperrecipes and the tag #prepandproperrecipes

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