Cup of blueberries
175g self raising flour
175g soft butter
175g caster sugar
3 large eggs
1.5 tsp baking powder
Zest of 1 lemon
Drizzle
10 blueberries
Juice of 1 lemon
50g caster sugar
Water
Preheat the oven to gas 4. Line a large loaf tin with baking parchment and grease with butter.
Set aside approx. 10 blueberries for the drizzle. Sprinkle a little water on the blueberries.
Weigh out the flour into a mixing bowl then sprinkle a tablespoon of the flour over the blueberries. Shake the blueberries a little so the flour coats them.
Zest the lemon.
Add butter, sugar, eggs, baking powder, and lemon zest to the flour and beat until combined. Stir in the blueberries.
Spoon into the loaf tin and level the top. Bake for 35-40 minutes turning half way through.
While the loaf is cooking, microwave the lemon for 10 seconds to make it easier to juice, then juice. Cut the reserved blueberries i half. Put the lemon juice, blueberries and sugar in a small pan with approx. 75ml water and heat gently til the sugar is dissolved. Turn the heat up to a gentle simmer until it turns pink and has reduced to a syrup consistency.
The syrup will be done before the cake so turn off the heat. You can add cooled syrup to a hot cake but a cooled cake and a hot syrup absorbs less well.
The cake is done when a skewer comes out clean. Poke holes in the top of the cake at regular intervals and pour the drizzle over. Leave the loaf in the tin for a couple minutes until the drizzle is absorbed, then cool on a wire rack.