Lemon and Blueberry Drizzle-Squidgies
The ideas for the recipes included on the Saucy Dressings blog come from everywhere. Sometimes they come from cookbooks, newspapers, and magazines, or they’re inspired by something eaten in a restaurant. They may have been sampled at a dinner party and begged from a friend; or donated by a chef. The basis of this recipe comes from an advertising promotion for Anchor butter.
I call them lemon and blueberry drizzle-squidgies because they are worryingly ‘loose’ when they come out of the oven, and they look in danger of going soggy.
But the result is a particularly luscious sort of drizzle cake. Whenever I go up to the company in Lincoln I always take some kind of biscuits or cakes. They are always very appreciative, but the verdict on these was ‘best of the bunch’.
Try to get the butter and eggs out of the fridge in time to get them to room temperature before you make these – the squidges will be lighter and fluffier.
These squidgies keep quite well in an airtight container for a day or two.
Recipe for lemon and blueberry drizzle-squidgies
Makes about 15
- 250g/8 oz butter
- 250g/1¼ cups golden caster sugar, plus a couple of extra tablespoons
- 4 large eggs
- 250g/2 cups flour
- 2 tsps baking powder
- 225g/8 oz blueberries
- 3 lemons
- 80g/⅔ cup icing sugar
- Ideally, take the butter and eggs out of the fridge long enough ahead of time to get them to room temperature.
- Preheat the oven to 180°C.
- Grease and line a rectangular baking tray with baking paper – the paper should stand up, a little proud of the edges – this is so that you can lift it out easily when you take it out.
- Put the butter and sugar into a large mixing bowl, and cream them together using an electric mixer for a few minutes until lighter-coloured and fluffy.
- Add the eggs, one at a time, beating in between each.
- Fold in the flour.
- Zest the lemons directly into the mix. Stir.
- Mix in two-thirds of the blueberries.
- Pour the mix into the prepared baking tin and level out.
- Scatter over the rest of the blueberries, and bake for about 30 minutes – it should be golden and springy to the touch.
- Meanwhile mix the icing sugar with six teaspoons of lemon juice, to make icing. Set aside.
- Put 2 tbsps of golden caster sugar and the rest of the lemon juice into a small saucepan and simmer until the sugar has dissolved, and you’ve made a syrup. Leave to cool.
- When it’s ready take the cake out. Lift it out, still in the baking paper, and put it on a rack to cool. Stick a skewer or a fork down, about two=thirds down, in random places, all over, and drizzle the lemon syrup into the holes.
- Drop the icing artistically over the cake. Cut into squares.