At the height of summer this vibrant version of the OG Lemon Cake is out of this world. I recently brought it as dessert to a BBQ and there literally wasn’t a slice left.

The shocking magenta of this glaze practically shouts summer—or pick me! The vibrant colour comes from cooked and puréed blueberries. It’s not just a treat for the eyes—it also happens to be absolutely delicious. You’ll start with 270 g (2 cups) of blueberries, which cook down to about 4–6 tablespoons of purée. Only a few spoonfuls are needed for the glaze; any leftovers can be refrigerated or frozen and spooned over yogurt, porridge, or dessert.

INGREDIENTS (Makes 2 cakes):

• Nonstick vegetable oil spray
• 375 g (3 cups) plain flour
• 4 teaspoons baking powder
• 1½ teaspoon salt
• 400 g (2 cups) sugar
• 2 tablespoons finely grated lime zest
• 365 g (1½ cups) plain soya yogurt
• 235 g (1 cup) vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 270 g (2 cups) blueberries (fresh or frozen)
• 1 tablespoon plain flour (for tossing the berries)

Blueberry Glaze:

• 270 g (2 cup) fresh or frozen blueberries
• 250 g (2 cup) powdered sugar, sifted
• 4–8 tablespoons lime juice

METHOD:

1. Preheat the oven to 180°C (350°F). Line two loaf tins with baking paper and lightly spray with nonstick vegetable oil spray.
2. Whisk the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
3. Rub zest into sugar: In a separate bowl, rub the lime zest into the sugar until it resembles wet sand—this helps the citrus flavour carry through the cake. Add the citrus sugar to the dry ingredients along with the yogurt, oil, eggs, and vanilla extract.
4. Combine: Whisk everything together until smooth. Fold gently until no dry patches or streaks of sugar remain. Do not overmix.
5. Toss the berries: In a separate bowl, gently toss the blueberries with 1 tablespoon of flour.
6. Fold in berries: After the batter is mixed, fold in the floured blueberries using a spatula.
7. Divide and bake: Pour the batter evenly into the prepared loaf tins and smooth the tops. Bake for 45–55 minutes, or until the tops are golden brown and a knife inserted into the centre comes out with just a few moist crumbs.
8. Cool the cakes: Let the cakes cool in the tins on a wire rack for 15 minutes. Invert onto the rack and allow to cool completely before glazing.

TO MAKE THE GLAZE:

1. Cook the blueberries: Add the blueberries to a small saucepan over medium heat. Stir occasionally until the juices begin to release and the berries start to soften.
2. Mash the fruit: Use a rubber spatula to gently mash the softened blueberries. Continue cooking for another minute or two, then remove from the heat.
3. Strain (optional): For a smoother glaze, press the purée through a fine mesh sieve to remove skins. You should have about 4 –6 tablespoons of blueberry purée. Note: You won’t need all of it for the glaze—just enough to colour and flavour it.
4. Cool the purée: Allow the blueberry mixture to cool completely.
5. Sift the sugar: Measure and sift the icing sugar into a medium bowl.
6. Add blueberry purée: Add 2– 4 tablespoons of the cooled purée to the sugar and whisk to form a thick paste.
7. Add lime juice: Add lime juice 1 tablespoon at a time, whisking between additions, until a very thick yet pourable consistency forms.
8. Glaze the cake: Pour the glaze over one cooled cake and use the back of a spoon to spread it evenly over the top.

To MAKE AHEAD:

Iced cake will keep for up to 3 days at room temperature in an airtight container. The un-iced cake can be wrapped well in plastic wrap and frozen for up to 1 month. If you choose to ice the cake and then freeze it, it will still taste amazing. The icing may lose some of its shine and vibrant colour, and it might crack slightly—but the flavour will remain just as good.