Easy to make, serve with coffee or dessert, warm with some pouring cream
Serves 8
200g butter, room temperature
200g caster sugar
100g self raising flour
100g ground almonds
2 eggs, beaten
rind of 1 lemon
200g blueberries
lemon syrup
2 tablespoons sugar
juice & rind of 1 lemon
set oven 180c gas 4
line a 20cm tin with non stick baking paper
Beat the butter & sugar till white & creamy, add in half the flour & ground almonds, mix well together, then add in the eggs and remaining flour, ground almond, lemon zest and blueberries, spoon the mixture into the prepared tin and bake for 45-50 mins or until a skewer inserted in the centre comes out clean, cool in the tin, meanwhile make the syrup, put the sugar, juice & rind into a small pan, heat gently till the sugar dissolves, simmer for a few minutes, then remove the cake from the tin and drizzle with the syrup.
