My fridge is in need of another good clean which means using up all those bits and bobs that get pushed to the back. At the back of the freezer I found a bag of blueberries and in the vegetables drawer a lemon that needed to be used and that's how this lemon cake with blueberries was "born".
Lemon cake with blueberries
175g butter, softened
175g self-raising flour
175g golden caster sugar
Zest of 1 lemon
Juice of 1/2 lemon
100g frozen blueberries
Preheat the oven to 180 ºC/Gas Mark 5. Line a cake tin with greaseproof paper or baking parchment.
Beat the eggs and sugar for a few minutes until light and fluffy. Slowly whisk in the melted butter and then fold in the flour, lemon zest and lemon juice.
Spread the frozen blueberries on the bottom of the tin making sure you have an even layer. Pour the cake batter in the tin and bake for 30 minutes or so or until the cake is baked through.
Allow the cake to cool in the tin for 10-15 minutes then remove it from the tin and let it cool completely on a wire rack.