Blueberries and lemon. It is probably the most classic baking combination on the planet. Blueberries and lemon are simply inseparable. Just like Angelina and Brad. Jay-Z and Beyoncé. Or Rihanna and freaky Instagram pictures.
You get my point. Blueberries and lemon are the epitome of classic baking combos. Although there is absolutely nothing wrong with traditional bakes – hell, I adore a good blueberry and lemon muffin!- it is not exactly the most exciting thing in the world, is it?
Since we are in a festive mood this weekend, I thought I would try to lift the classic blueberry and lemon combo to unseen heights. I wanted to make a cake that would end the Easter weekend with a bang. An explosion of flavours. An edible Easter bomb.
So to shake things up, I used the world famous Italian Limoncello instead of lemon juice. It gave the cake more depth and a surprising boozy kick. I think Jezus would have appreciated that. Furthermore, I added some extra raspberries to create the ultimate Easter colour palate. And if you thought things couldn’t get any more brilliant, I added some Greek Yoghurt to the cake batter to make the sponge extra moist.
To make sure the cake would turn out perfectly, I based my recipe on one of Lorraine Pascale’s recipes from her “A Lighter Way to Bake” cook book and tweaked it a little bit to make it more “me”.
- 125gr caster sugar
- 100gr Greek Yoghurt
- 100gr soy spread (or regular butter)
- 250gr self-rising flour
- 2 tsp baking powder
- Zest of a lemon
- 1 tsp limoncello
- 2 eggs
- 4 egg whites
- 125gr blueberries
- 125gr raspberries
For the limoncello glaze:
- 3 tbsp icing sugar
- 2 tbsp limoncello
- Preheat the oven to 170°C and line a loose-bottomed baking tin with baking parchment.
- Mix together the butter, yoghurt and sugar until you get a smooth consistency.
- Add the two whole eggs and half the flour and mix for a minute until combined.
- Whisk the egg whites until light and frothy. Fold half of the beaten egg whites into the cake batter, followed by the other half of the flour, the baking powder and lemon zest.
- Now add the remaining egg whites and stir in half of the berries and the limoncello.
- Pour the batter into the tin and drop the other berries on top of the batter.
- Bake in the oven for 30-35 minutes until golden brown.
- Once the cake is completely cool, make your glaze. Mix together the icing sugar and limoncello in a small bowl until you get a runny texture. Drizzle the glaze on top of the cake.