Blueberry cranberry cake
Photo by Tamara West
This lovely, fruity cake will be as at home in the lunchbox as it is on an afternoon tea tray and it only gets better after a day or two stored in an airtight container
- If frozen, thaw blueberries in a sieve. Line the base of a 20cm square cake tin with baking paper.
- Process butter, sugar and lemon zest in a food processor until combined.
- Add the eggs, sifted flour, baking powder and baking soda and process just to combine. Mix through the blueberries and cranberries. Spoon in to the prepared tin.
- Bake at 180C for 45 minutes. Cool in tin for 10 minutes.