Lemon and blueberry ring tin cake

Serves 8

1 large lemon

125g butter, softened

¾ cup caster sugar

2 large eggs

2 scant cups self-raising flour ¼ cup full cream milk

1 cup frozen or fresh blueberries

ICING

Rind and juice of 1 lemon

1 ½ cups icing sugar, sifted

A good knob of butter, melted A few freeze-dried blueberry slices A few small mint leaves 1 Heat the oven to 190C. Butter a 20cm ring tin. Dust with caster sugar, tapping to remove excess, then dust with flour, again tapping to remove excess.

2 Finely grate the zest of the lemon then juice to give you six tablespoons of juice. Place in a food processor with the butter, sugar, eggs, flour and milk. Process until smooth, about 1 minute. Add the blueberries and process till just mixed.

3 Spoon into the prepared tin and place in the oven. Bake for 30-35 minutes until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 5 minutes. Run a small spatula around the cake to make sure it is not sticking, then turn out on to a wire rack to cool.

4 Make the icing. Using a vegetable peeler, peel strips of lemon rind leaving the pith behind, then cut into fine shreds. Blanch and rinse under cold water then place on kitchen paper to dry off. Mix together the icing sugar and butter, adding lemon juice to taste. Use a little boiling water to make a spreadable icing.

5 Spread icing over cooled cake and decorate with the lemon shreds, blueberry slices and mint leaves. Store in an airtight container for up to two days.

TIPS

● Make sure your self-raising flour is fresh.

● Instead of drizzling icing in strips you can spread the icing all over the cake. ● Decorate the cake with a few fresh blueberries when they are plentiful.