BLUEBERRY & LEMON DRIZZLE CAKE

SERVES 8 PREP 15 MINS COOK 45 MINS

Preheat oven to moderate, 180°C. Line a 20cm round cake pan with baking paper. Make a 440g golden buttercake packet mix following instructions, folding in 1 cup frozen blueberries and finely grated zest 2 lemons. Pour into pan, smoothing top. Bake 40-45 mins until cooked when tested. Cool in pan 5 mins. Transfer to a wire rack to cool. In a bowl, stir juice from 2 lemons and ½ cup sugar together. Brush lemon sugar mixture over warm cake. Set aside 20 minutes to cool. Serve topped with candied lemon slices (see tip) and accompanied with whipped cream.