Lemon, Thyme and Blueberry Drizzle

Purple marbled cake.

This is a beauty to behold. Its zesty and herby but also has another something special with the addition of blueberries.

Not only do they add a delicious flavour to the drizzle but I love visually stunning this looks - a butter yellow sponge with vivid purple streaks running through it. Your guests will love it.

Lemon,Thyme and Blueberry Drizzle

Makes one 2lb loaf tin

Ingredients:

Cake

• 175g butter, softened

• 175g caster sugar

• 1 tbsp fresh thyme, chopped

• zest of 1 lemon (the juice will go in the drizzle)

• 3 eggs

• 125g self-raising flour

• 50g ground almonds

• 150g blueberries

Drizzle

• 50g blueberries

• 3 tbsp water

• 2 lemons (use the one you zested for the cake, plus another one)

• 100g sugar

• 1 tbsp fresh thyme, chopped

(Notes, substitutions and variations found below the method)

Method:

1. Preheat the oven to 180oC/160oC fan. Grease and line a 2lb loaf tin with greaseproof paper.

2. Beat together the butter, caster sugar, thyme and the finely grated zest of 1 lemon until light and fluffy. Add the eggs, one at a time, beating well between each addition.

3. Sift in the flour and almonds, folding in gently. Fold through the blueberries, then spoon into the prepared tin and even out the top. Bake for about 45-50 minutes, until a skewer comes out clean.

4. Meanwhile, place the blueberries and water in a saucepan simmer for 5 minutes, mashing the blueberries to break them down. Strain this though a sieve and leave the liquid to cool.

5. Zest the remaining lemon and place this in a blender with the thyme and sugar. Pulse for a few seconds to release the flavours. Alternatively, grind in a pestle and mortar. Be sure not to over pulse, you don't want to end up with icing sugar! Add the juice of 2 lemons and the blueberry liquid and leave until the cake is ready.

6. When the cake is done, remove it from the oven and bang it twice on a hard surface. Then use a skewer to poke holes all over the cake. Spoon over the drizzle and then leave to cool completely in the tin before turning out.

Notes, substitutions and variations

• Almonds: if you don't have any, just use self-raising flour.

• Flour: Replace with gluten-free flour, and add 3 tsp baking powder. Or use 100% ground almonds with 3 tsp baking powder.

• Butter: replace with dairy-free spread if your lactose-free.

• Thyme: you can also use dried thyme. Use 2/3 of the amount.