Lemon-blueberry muffin cake

Ingredients

• 1 large lemon, scrubbed
• 300g self-raising flour
• ½ tbsp baking powder
• 60g caster sugar
• 150g blueberries
• 1 medium egg
• 200ml buttermilk or low-fat natural yogurt
• 75ml rapeseed or sunflower oil
• 3 tbsp icing sugar

Step by step

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The cake keeps for up to 2 days in an airtight container, or freezes for up to 1 month.

1. Preheat the oven to 180°C, fan 160°C, gas 4. Line the base and sides of a 20cm round springform tin with baking paper. Remove a few strands of zest from the lemon with a zester and keep, covered, to decorate. Finely grate the rest of the lemon zest into a mixing bowl. Squeeze the lemon juice, measure out 1 teaspoon for the drizzle and keep aside.
2. Sift the flour, baking powder and a pinch of salt into the mixing bowl. Stir in the sugar and all but a handful of blueberries.
3. Beat the egg with the buttermilk, the oil and the rest of the lemon juice and fold into the dry ingredients to form a batter. Don’t overmix or the cake will be tough, but make sure there aren’t any pockets of flour. Pour into the cake tin and scatter the rest of the blueberries on top. Bake for 45-50 minutes or until a skewer comes out clean.
4. Cool in the tin for 15 minutes, then turn out and cool completely on a wire rack. Mix the reserved lemon juice with the icing sugar, then drizzle over the cooled cake to serve and scatter with the reserved lemon zest.

source:https://www.sainsburysmagazine.co.uk/recipes/cakes/lemon-blueberry-muffin-cake

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