Ingredients
- 180 g butter, at room temperature
- ¾ cup raw caster sugar
- zest of 1 lemon
- 250 g blueberries
- 2 eggs, at room temperature
- 1 ½ cups plain flour
- 1 ½ teaspoons baking powder
- ½ cup buttermilk
Topping
- 1 tablespoon melted butter
- 1 tablespoon caster sugar
- zest of half a lemon
Instructions
- Preheat oven to 180°C/350°F and grease a cake tin or line with baking paper.
- In a mixer with a paddle attachment, cream the butter, lemon zest, and sugar until pale.
- Reduce the mixer to a low speed and add the eggs, one at a time, beating well in between each addition.
- Sift the flour and baking powder into the mixture alternately with the buttermilk until just combined.
- Remove the bowl from the mixer and fold through the blueberries before pouring the mixture into your prepared cake tin.
- Bake for 1 hour or until a cake tester comes out clean.
- Cool the cake in the cake tin for 10 minutes before removing and placing on a wire cake rack.
- Brush the top of the cake with the melted butter. Mix together the caster sugar and lemon zest for the topping, and sprinkle over the top of the cake.
Nutrition (estimated per serving)
Calories: 381kcalCarbohydrates: 44gProtein: 5gFat: 22gSaturated Fat: 13gTrans Fat: 1gCholesterol: 95mgSodium: 206mgPotassium: 167mgFiber: 1gSugar: 24gVitamin A: 707IUVitamin C: 3mgCalcium: 67mgIron: 1mg
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