Lemon and blueberry cake

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.