Spoon the lemon drizzle over the top of the cake and leave in the tin until completely cold. Cut into slices and serve. Layering the cake batter and blueberries in the tin prevents all the fruit ...

Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Spoon the mixture into the cake tin and bake for 40-45 minutes ...

Drizzle over cake. This lemon-blueberry cake does not need to be refrigerated if it will be consumed within a few days. You ...

making blueberry muffins with cake mix is easier and just as good! I based this easy muffin recipe on my favorite glazed ...

Yes! Now let's make something with those small but mighty blueberries. This moist blueberry lime layer cake recipe features whipped cream cheese frosting and a blueberry filling that can be ...

If you can find time, baking your own birthday ... recipes that aren't cakes at all but that look fantastic - easy-peasy Buzzy Bees, scene-stealing Whoopie Pies and the latest craze - Cake Pops. Go on ...

Actress, author and cake baking supremo Jane Asher has revealed the secret to her most sumptuous easy-bake lemon drizzle cake - soaking in syrup. Jane made the cake in front of MadeForMums' eyes, and ...

This slice lasts 2-3 days but can be frozen up to two months if you wrap individual slices in plastic wrap and freeze. The individual serves are perfect to pack, still frozen, in lunchboxes as ...

Mary Berry's recipes are what you need ... It is always moist and crunchy. “The cake needs to be still warm when the topping is added so that it absorbs the lemon syrup easily, leaving the ...

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