225g (8oz) unsalted butter 220g (7¾oz) caster sugar 3 large free-range eggs 300g (10½oz) self-raising flour Grated zest and juice of 1 lemon 350g (12oz) fresh blueberries Greek-style plain yoghurt, to serve Preheat the oven to 175°C/gas 4. Butter and flour a 25cm (10in) spring-form tin. Line the base with greased greaseproof paper.
Beat the butter and sugar until creamy, then add the eggs and continue beating till light and fluffy. Gradually beat in the flour, lemon zest and juice. Arrange the fruit in a single layer in the prepared tin, then carefully spoon over the cake batter.
Bake in the centre of the oven for 1-1¼ hours, or until a skewer inserted into the centre comes out clean and dry.
Remove the cake from the oven and rest in the tin for 5 minutes, then remove from the tin.
Cool on a wire rack before removing the paper. Best eaten fresh with thick Greek-style yoghurt.
For the pastry
For the crème patisserie