125g butter (room temperature)
1 tbsp of lemon zest
Juice of 1 lemon
3/4 cup caster sugar
1/2 cup milk
1 cup self raising flour
1/2 cup plain flour
3/4 cup blueberries
1/4 cup sugar
1/2 cup lemon juice
Pre heat oven to a moderate 180c. Line a square lamington tin with baking paper
In a bowl combine sugar and butter and cream until pale in colour
Add eggs whilst beating one at a time until well mixed
Alternate in adding flour and milk into mixture until light and fluffy
Remove bowl from beater and add juice of 1 lemon, lemon zest and blueberries.
Stir through gently trying not to break up the blueberries too much.
Spoon mixture into lined tin.
Scatter some more blueberries if you wish on the top of the mixture before placing into the oven.
Place in heated oven for approximately 20 - 30 minutes or until golden.
While cake is cooking, make lemon syrup.
Combine sugar and juice together and heat gently in a pan until sugar is dissolved.
Remove from heat and set aside.
Test cake if cooked before removing, by placing a skewer through the centre and ensure it comes out clean.
Skewer holes randomly through the cake.
Pour syrup over the top of the warm cake letting is soak through.
Put aside until completely cool.
Slice and enjoy with a cup of tea or serve as a dessert with double fresh cream or indulge with a scoop of vanilla ice cream.