I do have a fondness for fruit in my baking. There are just so many flavour combinations to be made. This lemon syrup cake dotted with whole blueberries makes a lovely dessert. The warm lemony cake is nice and soft and sweet with the syrup soaked all through it.
225g butter, softened
225g raw caster sugar
4 eggs, beaten
250g self raising flour, sifted
1 lemon, zested & juiced
25g almond meal
200g frozen blueberries
2 lemons, juiced
115g raw caster sugar
Preheat oven to 180C. Grease and line a 20cm square cake tin with baking paper.
Using an electric mixer, cream the butter and sugar until it’s light and fluffy. Gradually beat in eggs until combined. Beat in the lemon zest.
Fold through the sifted flour and almond meal with just enough lemon juice to give it a dropping consistency.
Fold 3/4 of the blueberries through the cake batter and then spoon it into the prepared tin. Smooth the surface and scatter the remaining berries on top.
Bake in preheated oven for about 1 hour, until firm to the touch and a skewer inserted into the centre comes out clean.
Meanwhile, prepare the syrup: Add lemon juice and sugar into a small bowl and mix together. As soon as the cake comes out of the oven, prick it all over with a skewer and pour over the lemon mixture.
Allow the syrup time to soak into the cake. Remove the cake from the tin just before serving, while it’s still warm. Cut the cake into squares to serve.