The Hungry Gap – Blueberry and Lemon Cake
We all know how it goes, just popping over to the allotment for half and hour you get engrossed in a job or two, the sun comes out and suddenly it’s two hours later. The problem? Well none really, except you’re a bit hungry and could also do with a coffee. Having been caught out many times in the early days of having the plot now I always like take something with me, just in case. Not that a slice of cake ever goes amiss and this one using fresh blueberries and a lemon icing is super easy to put together and has a fresh and tangy flavour that will go perfectly with a morning brew.
225 gms Plain Flour
2 tsp Baking Powder
175 gms Caster Sugar
125 gms Unsalted Butter
2 Large Eggs
125 ml Milk
250 gms Blueberries
125 gms Icing Sugar
A loose based 4cm deep 20cm cake tin, base lined and greased.
Preheat the oven to 190°C.
Sift the flour into a bowl with the baking powder, add the sugar.
Melt the butter, cool and whisk together with the eggs and milk. Mix into the flour and sugar.
Add the zest of the lemon and fold in the blueberries.
Pour into the cake tin and bake for 40 minutes.
Leave in the tin for 10 minutes and then remove and place on a cooling rack.
To make the icing mix the icing sugar with the juice of half of the lemon.
When the cake is fully cold smooth the icing over the top.