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lemon and blueberry syrup cake

Rebecca's lemon and blueberry syrup cake

1
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
16
Difficulty
Easy
This delicious cake by WW Ambassador Rebecca is a throwback to the lemon cupcakes her mother used to make for school lunchboxes when Rebecca was growing up. Tangy lemon, juicy blueberries and delicious syrup all combine to make a delicious treat for you to enjoy!

Ingredients

Lemon juice

2 tbs

Fresh lemon rind

2 tsp, finely grated

Icing sugar

1 tbs

Fresh dates

8 individual, pitted, chopped

Egg(s)

3 medium

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Wholemeal self-raising flour

1 cup(s), (160g)

Fresh blueberries

1 cup(s), (160g) or frozen

Instructions

  1. Preheat oven to 170°C. Lightly spray a 23 cm square cake tin with oil and line base and sides with baking paper.
  2. To make lemon syrup, stir 1 tablespoon lemon juice and 1 teaspoon lemon rind with icing sugar in a small bowl until sugar is dissolved. Set aside.
  3. Combine dates with 1 cup (250 ml) boiling water in a microwave-safe bowl. Microwave on High (100%) for 1 minute, then drain and mash dates into a paste.
  4. Whisk date paste, eggs, yoghurt and remaining lemon juice and rind together in a large bowl. Gently fold in flour, then stir in blueberries until just combined. Pour mixture into prepared tin and bake for 25–30 minutes or until a skewer inserted in centre comes out clean.
  5. While cake is still hot in tin, use a fork to pierce holes all over the top. Pour reserved lemon syrup over hot cake. Cool cake completely in tin before turning out. Cut into 16 pieces to serve.

Notes

COOK'S TIP: If you don’t have a microwave, simply allow dates to soak in the boiling water for 30 minutes, then drain and mash. TO REFRIGERATE: Store cake in a reusable container for up to 4 days. TO FREEZE: Wrap pieces individually and store in a reusable container or large snap-lock bag for up to 3 months. Thaw at room temperature or microwave, from frozen, until warm.

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