Lemon and blueberry cake

Lemons and blueberries are a perfect combination and when in this tasty light sponge, how can you resist?

Lemon and blueberry cake

Cook Time 25 minutes
Course Cake
Servings 8 slices

Ingredients
  

  • 175 g margarine
  • 175 g caster sugar
  • 175 g self-raising flour
  • 1 tsp baking powder
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1 juice of a whole lemon
  • 250 g blueberries

Instructions
 

  • Preheat the oven to 180°c / gas 4. Grease a cake tin and set aside.
  • With an electric whisk, beat together the margarine and sugar until pale and fluffy.
  • Add the vanilla essence to the lightly beaten egg and in another bowl add the baking powder to the flour.
  • Add third of the egg to the margarine mixture and beat together with a wooden spoon, then add a third of the flour and combine, repeat until all the cake ingredients are mixed together.
  • Add the lemon juice and two thirds of the blueberries and gently fold in.
  • Pour the mixture into the cake tin, scattering the remaining blueberries over the top.
  • Bake in the oven for 25mins or until the cake has risen, golden brown and springs backs when gently pressed in the centre.
  • Remove from the oven, loosen the edges with a knife and allow to cool for 5mins. Turn out onto a wire rack to cool completely. Serve when ready.