BLUEBERRY LEMON CAKE

A soft light fluffy cake loaded with blueberries ,fresh lemon flavour and whipped cream frosting.

INGREDIENTS

1 cup all purpose flour plus 1 teaspoon of flour (for coating the berries) 1 teaspoon baking powder 1/2 teaspoon salt 1/8 teaspoon cinnamon 1/2 cup unsalted butter softened 3/4 cup sugar 1/4 teaspoon vanilla extract 2 large eggs 1 teaspoon lemon zest 2 cups fresh blueberries, rinsed and drained

1 teaspoon lemon juice Powdered sugar for dusting or frost as required. INSTRUCTIONS

Preheat oven to 180C. Prepare a round cake tin.

Toss berries with 1 teaspoon of flour and lemon juice and keep aside .

Vigorously whisk together 1 cup of flour with baking powder, salt, and cinnamon and set aside as well. Using a mixer, beat the butter. Add the sugar and beat until light and fluffy.

Stir in the vanilla extract. Add the eggs one at a time and beat until well blended. Stir in the lemon zest. Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth. Pour the batter into the prepared pan. Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter or you can mix this with the flour mixture. Bake in oven for 50 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool. Carefully slide a thin knife around the edges of the cake to release it from the pan. Frosting: Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar to serve.

OR frost with whipped cream.

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