Lemon & blueberry cake

Name: Lemon & blueberry cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 175 g Essential Unsalted Butter, plus extra for greasing; 175 g golden caster sugar, plus 2 tbsp; 3 Waitrose British Blacktail medium Eggs; 1½ tsp vanilla bean paste; 1 unwaxed lemon, zest and juice; 175 g essential self-raising flour; ½ tsp salt; 150 g Essential Blueberries, rinsed and dried

Here’s a wonderfully summery cake that’s really easy to make and uses lots of great-value ingredients. Serve with your favourite cuppa, or a spoonful of Greek yogurt or crème fraîche.

4 out of 5 stars(8) Rate this recipe

Serves8
CourseCake
Prepare20 mins
Cook40 mins
Total time1 hr
Pluscooling

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Ingredients

175g Essential Unsalted Butter, plus extra for greasing
175g golden caster sugar, plus 2 tbsp
3 Waitrose British Blacktail medium Eggs
1½ tsp vanilla bean paste
1 unwaxed lemon, zest and juice
175g essential self-raising flour
½ tsp salt
150g Essential Blueberries, rinsed and dried

Method

Preheat the oven to 180°C, gas mark 4. Grease a 20cm round, deep, loose-bottomed cake tin and line with baking parchment. Using an electric mixer, cream together the butter and sugar for 2-3 minutes until pale and light. One at a time, beat in the eggs until fully incorporated, then beat in the vanilla and lemon zest.
Fold in the flour and salt until just combined, then pour the batter into the cake tin. Scatter the blueberries over the top and bake for 35-40 minutes until golden, risen and a skewer inserted into the centre comes out clean.
While the cake is baking, make the syrup. Warm the lemon juice and 2 tbsp sugar in a small saucepan until the sugar has dissolved, then simmer for 2 minutes. Spoon over the cooked cake while hot, then allow to cool completely in the tin before serving.

Cook’s tip

Vanilla bean paste:

This store-cupboard staple is a handy swap for vanilla pods in ice creams and custards. Also try stirring it into whipped cream for serving with fruit.