For the cake
225g butter, softened
225g golden caster sugar
4 eggs, beaten
250g self-raising flour, sifted
finely grated rind and juice of 1 lemon
25g ground almonds
200g fresh blueberries
For the topping
juice of 2 lemons
115g golden caster sugar
- Preheat the oven to 180C.
- Grease and line the base of a 20cm/8inch square cake tin.
- Beat butter and sugar until light and fluffy.
- Gradually beat in the eggs, adding a little flour towards the end to prevent curdling.
- Beat in the lemon rind, then fold in the remaining flour and ground almonds with enough of the lemon juice to give a good dropping consistency.
- Fold in 3/4 of the blueberries and turn into the prepared tin.
- Smooth the surface, then scatter the remaining blueberries on top.
- Bake in the preheated oven for 1 hour, or until firm to the touch and a skewer inserted into the centre comes out clean.
- To make the topping, place the lemon juice and sugar in a bowl and mix together.
- As soon as the cake comes out of the oven, prick it all over with a fine skewer and pour over the lemon mixture.
- Leave to cool in the tin until completely cold.
That looks so lovely and moist-you can see that from the picture! Thanks for sharing the recipe! :D
ReplyDeleteIt does look really moist, I agree! No doubt it gets eaten quickly
ReplyDeleteThis looks really good...i'm really loving anything with blueberries in at the moment! Will definitely being trying this sometime :)
ReplyDeleteThis looks so delish - so moist and light. Must try this. Lucie x
ReplyDeleteWhat a lovely summery cake. I love the way the blueberries sink to the bottom, making a layer like that, it looks wonderful.
ReplyDeleteHave a great weekend.
*kisses* HH