Lemon Blueberry Cake

(serves 10)

225 g/1 cup unsalted butter, softened

200 g/1 cup caster/white sugar

4 eggs

zest of 3 lemons, finely grated

zest of 1 lime, finely grated

130 g/1 cup self-raising flour, or plain flour with 1 tsp baking powder added

2 handfuls blueberries

drizzle topping
juice of 3 lemons

65 g/1/2 cup  icing/powdered sugar

Beat the butter and sugar till soft and fluffy, then beat in eggs one at a time. Stir in zests and flour gently until fully mixed (including the baking powder if you are using plain flour). Tip into a buttered and floured loaf pan or pie plate and smooth the top flat with a spoon.  Sprinkle on blueberries in a single layer.

Bake for about 45 minutes in an oven set to 185C, 350F. Watch carefully, because all ovens are different. Take care not to burn bottom or brown top too much. The cake is done when the middle of the top doesn’t jiggle when pressed gently. Err on the side of baking less rather than longer.

Cool cake enough so that you can handle the tin. In the meantime, mix the lemon juice and sugar till dissolved. Prick the top of the cake all over with a fork and then SLOWLY drizzle the mixture over it. You may not need it all, depending on how drizzly you like your cake.  Serve warm.