Peter cooks

Lemon & Blueberry Drizzle

Preparation time:
20-25 mins
Cooking time:
40-50 mins
Serves:
4 serves

Looking for vegan dessert ideas?
This vegan lemon and blueberry drizzle recipe features dairy-free milk, fresh blueberries and a touch of vanilla and zest of lemon.

  • Ingredients

    For the dry mix:
    • 260g Gluten Free Self Raising Flour
    • 150g Caster Sugar
    • 1/2 tsp GF Baking Powder
    • 1/2 tsp Bicarbonate of Soda
    • 120g Fresh Blueberries
    • 1/4 tsp Xantham Gumli>
    For the wet mix:
    • 240ml Soy Milk
    • Zest and Juice of 1 Lemon
    • 120ml Corn or Rapeseed Oil
    • 1 tbsp Vanilla Extract
    For the drizzle:
    • 200g Icing Sugar
    • 1 tbsp Soy Milk
    • 2 tbsp Lemon Juice
    • Zest of Half a Lemon

  • Method

    • Preheat the oven to 180C Fan, line a loaf tin with parchment.
    • In a Kenwood Chef mix the flour, sugar, baking powder, bicarbonate of soda and xanthan gum together in a large bowl.
    • Mix the Soy milk, lemon zest and Juice and vanilla extract together in a jug. Leave for 10 mins.
    • Pour the wet mixture into mixing bowl and combine thoroughly using the Kenwood K mix attachment.
    • Gently fold in the blueberries, reserving a handful to decorate the cake once baked.
    • Spoon the batter into the loaf tin and bake in the oven for 30-40 mins. The cake is cooked when a skewer comes out clean.
    • Remove from tin and cool. Once cool, pour over the lemon drizzle mixture and decorate with remaining blueberries.

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