Blueberry lemon drizzle slice
Perfect for when you fancy a fresh cake!
15 mins
20 mins
130 kcal
15 mins
20 mins
130 kcal
makes
16
DIFFICULTY
EASY
makes
16
Difficulty
EASY
I was on holiday in Skye 3 years ago, and there was a tiny little bakery that used to cook these amazing fresh cakes every day- one of the ones I really remembered was a lemon blueberry drizzle slice and this was what I was trying to recreate here. Not a patch on theirs, but this ones tastes good, is satisfying to eat and makes you feel like you’ve had a cake without using up all your syns in one go!
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Blueberry lemon drizzle slice
Servings: 16
Perfect for when you fancy a fresh cake!]Syns: 4.5 per slice
Print Recipe
Ingredients
- 2 lemons
- 5 eggs
- 150 g Flora Light
- 25 g powdered Stevia sweetener
- 250 g self-raising flour
- 1 tsp vanilla extract
- 100 g blueberries
- 8 tsp icing sugar
- low calorie cooking spray
Instructions
- Preheat the oven to 180c
- Line the bottom of an 8 inch square tin with greaseproof paper and spray with low calorie cooking spray
- Grate the zest from the lemon, and squeeze the juice
- Cream together the low fat spread and sweetener, then whisk in the eggs (I used an electric whisk to make this as fluffy as possible!)
- Sieve in the flour, and fold into the mixture with half the lemon zest, the blueberries, and the vanilla essence
- Carefully spoon into the tin and bake for 20 minutes (check that the cake is cooked through by inserting a fork into the middle- it should come out clean)
- Leave to cool a little, tip carefully out of the tin
- To make the drizzle, mix the icing sugar into the lemon juice and add the remaining zest
- Prick the cake all over with a fork and slowly pour the drizzle over, using a spoon to help spread to an even coverage. Leave for a few minutes to absorb
- Cut into 16 squares and serve!
Notes
Try almond essence instead f vanilla essence for a bit of a different flavour!
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!
