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

Lemon and blueberry cake

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Cook Time 25 minutes mins

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.