Ingredients
- 100 g butter (unsalted) (softened)
- 175 g white flour
- 1 tsp baking powder
- 175 g unrefined golden caster sugar
- 2 eggs
- 4 tbsp milk (whole)
- 1 lemon zest (grated)
- 150 g blueberries
- 1 lemon juice (drizzle)
- 75 g unrefined golden caster sugar (drizzle)
Directions
- Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line an open 20cm square cake tin.
- Place all of the ingredients except the blueberries into a large mixing bowl and beat with a wooden spoon until smooth.
- Spread into cake tin and sprinkle the blueberries over. Bake for 25 minutes until golden and just firm to the touch.
- For the drizzle, warm the caster sugar and lemon juice together in a small pan, then drizzle over the cake while suntil warm. Allow to cool then cut into slices.