Blueberry lemon drizzle slice
BY:
Pip
PUBLISHED:
UPDATED:
Perfect for when you fancy a fresh cake
15 mins
20 mins
130 kcals
Makes 16
BLUEBERRY LEMON DRIZZLE SLICE
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!
Blueberry lemon drizzle slice
- Total Time: 35 minutes
- Yield: 16 1x
Description
Perfect for when you fancy a fresh cake!]
Syns: 4.5 per slice
Ingredients
Scale
- 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!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
