Blueberry and lemon cake
The crunchy, sugary topping on this cake is delicious, warm or cold.
|125 g||Butter, softened|
|⅓ cup||Caster sugar|
|¾ cup||Self raising flour|
|1||Lemon, finely grated zest and juice|
|1 cup||Blueberries, fresh or frozen|
- Heat oven to 170C fan bake. Grease an 18cm ring tin and lightly dust with flour. Place butter and sugar in a bowl and beat until pale and creamy. Beat in eggs, one at a time.
- Gently stir in sifted flour, then stir in lemon zest and juice and lastly stir in blueberries. Spoon mixture into prepared tin and bake for 30 minutes or until a skewer inserted comes out clean.
- Carefully remove cake from tin and transfer to a wire rack. Mix juice of two lemons and sugar together and drizzle cold glaze over the hot cake. Leave to cool completely (the glaze will form a sugary crust).