This is a light but fruity sponge cake containing fresh blueberries and lemon zest in the batter. The cake itself is cooked in a ring mould, to give it an interesting shape.
The cake is then finished with lemon juice icing (frosting), giving it a tangy zing. This is the perfect cake for tea-time or to enjoy with a cup of coffee.
Lemon Blueberry Cake
150g (6 oz) butter, softened
300g (10 oz) sugar
4 eggs, lightly beaten
finely-grated zest of 1 lemon
145ml (3/5 cup) soured cream
250g (8 oz) plain flour
2 tsp baking powder
pinch of salt
150g (1/3 lb) punnet fresh blueberries
For the Icing:
100g (4 oz) icing sugar
4 tbsp fresh lemon juice
Cream together the butter and sugar until pale and creamy. Add the eggs, a little at a time, beating thoroughly to combine after each addition. Now work in the lemon zest before folding in the soured cream and then the flour, baking powder and a pinch of salt.
Carefully fold the blueberries into the batter. Liberally butter a 23cm diameter ring mould then spoon in the cake batter before levelling the top. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for between 50 and 60 minutes, or until springy and a skewer inserted into the centre of the cake emerges cleanly.
Allow the cake to cool in the tin for 10 minutes then turn out onto a wire rack set over a large tray and set aside to cool completely.
For the icing (frosting) mix together the icing sugar and the lemon juice. Drizzle over the cake with a spoon and set aside to set.
Slice into pieces and serve.