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    Blueberry and Lime Cakes

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    Blueberry and Lime Cakes

    Adding lime really brings out the flavour of the blueberries in this recipe.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 6


    • 100g butter, softened, plus extra for greasing
    • 100g golden caster sugar
    • 2 eggs, beaten
    • 75g self-raising flour
    • 50g ground almonds
    • ½ tsp baking powder
    • 4 tbsp semi-skimmed milk
    • Finely grated zest of 1 lime
    • 200g blueberries


    1. Preheat the oven to 180°C, gas mark 4. Grease 6 x 150ml-200ml pudding basins or ovenproof teacups with butter. Line the bases with discs of baking parchment.
    2. In a bowl, cream the butter and sugar together until light and fluffy. Slowly add the eggs, beating well between each addition. Fold in the flour, almonds and baking powder, then slowly stir in the milk and the zest.
    3. Place just enough blueberries in the bottom of each basin to cover the base. Fold the remainder into the sponge mixture and divide this evenly among the basins, levelling the surface of each.
    4. Bake for 25 minutes or until the sponges are springy to the touch. Remove from the oven and leave to stand for a minute or so. Run a sharp knife around each sponge before turning out on to serving plates. Remove the parchment and serve, topped with cream or crème fraîche.

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