Cut-and-Come-Again Cake: Part 3 - Lemon and Blueberry

The final cake recipe in this series for now (though far from the final cake recipe to feature on feedahappylife!), is this Lemon and Blueberry delight.

This is the moistest recipe of all three of the cut-and-come-again cakes, with soft sponge and juicy blueberries oozing with flavour and bursting with goodness.

The good thing about this is that it uses frozen blueberries, so if you have them on stand-by in the freezer, it's a really quick way to get a impressive cake on the table in less than 45 minutes (or if they're out-of-season and you can't get hold of fresh).

The basic lemon sponge mix lends itself to a variety of additions and you can easily substitute blueberries for whatever other frozen berries may be your preference. I think blackberries would really suit this, served with the compot perhaps in the panacotta recipe featured earlier this month, and some double cream.

Lemon and Blueberry Cake

Ingredients:

• 115g soft butter/margarine
• 170g self-raising flour
• 170g caster sugar
• 2 eggs
• 6 tbsp milk
• 1tsp baking powder
• 200g frozen blueberries

Step 1: Preheat oven to 180c/GM 4

Step 2: Put all of the cake ingredients (excluding blueberries into a large mixing bowl and beat for 2-3 mins until smooth, glossy and easily falling from your spoon

Step 3: Stir through the blueberries and pour mixture into a lined cake tin (I've done this in loaf tins/round tins/cake tins and it works regardless!)

Step 4: Bake for 30-40 mins until top is browned and a skewer comes out clean

Step 5: Leave to cool in tin for 30 minutes before turning out and slicing.
 
Enjoy!
Helen x