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Blueberry lemon drizzle slice

  • Author: Pip Payne
  • Total Time: 35 minutes
  • Yield: 16 1x


Perfect for when you fancy a fresh cake!]

Syns: 4.5 per slice


  • 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


  1. Preheat the oven to 180c
  2. Line the bottom of an 8 inch square tin with greaseproof paper and spray with low calorie cooking spray
  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. Leave to cool a little, tip carefully out of the tin
  8. To make the drizzle, mix the icing sugar into the lemon juice and add the remaining zest
  9. 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
  10. Cut into 16 squares and serve!


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

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes