Blueberry Drizzle Cake


PREP TIME 15 minutes
COOK TIME 35 minutes


125g Ashgrove unsalted butter, softened
250g plain flour
2 tsp baking powder
250g caster sugar
2 eggs
125ml milk
20g desiccated coconut

For the syrup;
Juice of 2 lemons
220g caster sugar
4 mint leaves, sliced
125g punnet blueberries
Icing sugar, to dust


Step 1
Preheat oven to 180°C. Into a stand mixer add butter and sugar, whisk until creamed, adding eggs one at a time. Lastly add in the milk and combine.

Step 2
Remove bowl from the stand mixer and fold through flour, baking powder and coconut, being mindful not to over stir the batter.

Step 3
Pour mixture into a lined baking tray and place into an oven for 35 minutes.

Step 4
Meanwhile, add lemon juice, caster sugar, mint and blueberries to a pot and bring to the boil.

To serve, use a skewer to poke holes in the cake, pour syrup and blueberries over the top and dust with icing sugar.