Sead Foods

Lemon + blueberry drizzle cake

Lemon and blueberry is simply one of my favourite combinations. In this deceptively simple cake,the lemon is tangy and sharp, and the blueberries are little juicy explosions in your mouth. Theground almonds and the honey sesame butter round the loaf off with a warmth and add agreat texture to this very light and fluffy cake. The people I’ve served this to could not believe this was vegan too!

Lemon + blueberry drizzle cake


For the loaf

  • 250g plain flour
  • ¾ tsp bicarbonate of soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 80g ground almonds
  • 80ml vegetable oil
  • 120g caster sugar
  • 170g dairy-free milk
  • 1 tsp vanilla extract
  • 100g Sead honey sesame butter
  • 60mls lemon juice (2 large lemons)
  • Zest of 2 lemons
  • 130g fresh blueberries

For the lemon glaze

  • 80g icing sugar
  • 2-4 tbsps lemon juice (1 large lemon)

18cm by 10cm loaf tin, oiled and lined with baking paper


  1. Preheat the oven to 180° (fan assisted, increase to 200° for a conventional oven), then sift together the flour, bicarbonate of soda, baking powder and salt in a large bowl. Add in the ground almonds and make sure everything is well distributed. Put the blueberries in a small bowl and sprinkle a tablespoon of the flour mixture over them, gently mixing to coat the blueberries in the flour. This stops the blueberries sinking to the bottom of the loaf tin as it bakes. In a medium bowl, stir together the oil, sugar, milk, vanilla extract and honey Sead sesame butter and mix well. Add the lemon zest and juice, and stir until just incorporated – try not to overmix otherwise the lemon starts to thicken the sesame butter again.
  2. Make sure you have everything ready to go at this point – the oven is at the right temperature and the loaf tin is lined. The lemon reacts to the bicarbonate of soda to create a light fluffy texture, so you want to work quite quickly to make the most of the reaction before getting it in the oven. Pour the wet ingredients into the flour mixture, and gently fold them together. When the flour is just incorporated, add in the blueberries, folding until dispersed. Pour the whole batter into the prepared tin and immediately put in the oven. Bake for 40-50 minutes, then leave in the tin to cool before icing.
  3. To make the glaze, put all of the icing sugar into a bowl and add the lemon juice, one tablespoon at a time, until you get a smooth glaze with a runny consistency that will drip slowly from the spoon. Spoon onto the loaf tin, then leave for 10 minutes to set for a bit.


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