Lemon & Blueberry Cake

A soft lemon cake with blueberries and lemon icing.

Ingredients

• 125 grams of unsalted butter, softened
• 1 cup of caster sugar
• 2 eggs
• ½ cup of desiccated coconut
• 1 lemon, rind finely grated, juiced
• 1 ½ cups of self-raising flour
• 1 cup of milk
• 125 grams of fresh blueberries, plus extra to decorate
• 1 cup of icing sugar

Instructions

1. Preheat oven to 180°C (160°C fan-forced). Grease and line a 20cm x 30cm lamington tin.
2. Beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each.
3. Mix in the coconut and lemon rind, then fold through the flour and milk in two batches.
4. Pour into the prepared tin. Scatter the blueberries over the top, pressing in gently, and smooth the surface.
5. Bake for 30 minutes, until lightly browned and springy to the touch.
6. Cool in the tin for 10 minutes, then turn onto a wire rack to cool completely.
7. Stir the icing sugar with about 2 tablespoons of the lemon juice until smooth.
8. Once the cake is fully cooled, drizzle with the icing and decorate with extra blueberries.

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