Thursday, 13 February 2014

Blueberry & Lemon Tea Cake

I am so thankful that this week has bought with it some much needed cooler weather. I was starting to feel like a dried out old piece of fruit! We have been able to head out in the mornings again- go to the park, pop to the supermarket and spend longer outdoors- which, with little children means wearing them out!!!

This morning we headed to our local fruit and veggie store, which I just love. The produce is always such a high standard and looks amazing. It also has a little deli attached and well, I could easily spend all day and most of our weekly food budget there.

But today I had a list, and for just once, I stuck to it. Our mission was to find some lovely blueberries to accompany our homegrown lemons and make up a morning tea cake.

Blueberry & Lemon Tea Cake
175g soft butter
175g caster sugar
2 eggs
250g Self Raising Flour
zest from one lemon
A handful of fresh blueberries
Juice from one lemon
50g caster sugar, extra

Preheat oven to 180 deg celcius. Line a 20cm round cake tin.

Cream the butter and sugar until light and fluffy. Add eggs one by one, then the lemon zest. Fold in the flour. The mixture is quite thick- don't worry- this is how it should be! Pour into the tin and smooth top. Place blueberries on top- scattered around. Bake for 30-35minutes.

Meanwhile, mix the lemon juice and remaining sugar together. When cake is cooked, remove from oven and allow to cool a little. Whilst the cake is still warm, use a skewer to prick holes in the top of the cake and pour over sugar syrup. The syrup will crystallise as cake cools leaving the top crunchy.

This cake was a hit with the kids but I enjoyed it so much more, when they all went down for their midday nap, and the house was blissfully quiet- for a short time!

Enjoy x

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