Blueberry lemon drizzle slice

Perfect for when you fancy a fresh cake!

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!

 

My Recipe

Serves: 16
Syns: 4.5 per slice
Healthy Extra: none

Ingredients

  • 2 lemons
  • 5 eggs
  • 150g Flora Light
  • 25g powdered Stevia sweetener
  • 250g self-raising flour
  • 1 tsp vanilla extract
  • 100g blueberries
  • 8tsp icing sugar

Method

  1. Preheat the oven to 180 degrees c
  2. Line the bottom of an 8 inch square tin with greaseproof paper and spray with frylight
  3. Grate the zest from the lemon, and squeeze the juice
  4. 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!)
  5. Sieve in the flour, and fold into the mixture with half the lemon zest, the blueberries, and the vanilla essence
  6. 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)
  7. 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)
  8. Leave to cool a little, tip carefully out of the tin
  9. To make the drizzle, mix the icing sugar into the lemon juice and add the remaining zest
  10. 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
  11. Cut into 16 squares and serve!

Additional Info

Try almond essence instead f vanilla essence for a bit of a different flavour!

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