Lemon and Blueberry Cake

I have to say – this is my new favourite cake! I made it to take with us to Anglesey on Monday, where we met up with friends. I baked it Sunday morning before we went to the Bailey Hill festival and it smelt amazing when it was cooling – it took all of my willpower not to cut a slice right then! We had a slice after lunch on Monday and oh boy it was so good. Light and moist, with a great texture. The lemons and blueberries go so well together, and I’m always a fan of cream cheese frosting! It was such a quick and easy cake to make to – will certainly be making it again and soon!

You’ll Need:
225g self-raising flour
180g caster sugar
180g butter
3 large eggs
1 tsp baking powder
1 tsp vanilla extract
50ml plain greek yogurt
zest and juice of 1 lemon
2 handfuls of blueberries to mix in the cake, and an extra handful to sprinkle on the top
100g cream cheese
50g icing sugar

Preheat your oven to 160C and line and grease an loose bottomed cake tin {mine was about 9″}

Mix together the flour, butter, sugar, eggs, baking powder and vanilla extract and beat until light and fluffy {about three minutes with an electric hand whisk}. Mix in the lemon zest, juice and greek yogurt. Stir in two handfuls of blueberries, pour into your cake tin and bake for around 45 minutes. Cool in the tin for five minutes, then turn out to cool completely on a wire rack.

Once cooled, beat the cream cheese and icing sugar together. Spread over the top of the cake and sprinkle the remaining blueberries over the top. Enjoy!

recipe adapted from Three Sisters Bake

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