Blueberry & lemon cake
250g butter, softened
1 heaped cup caster sugar
3 tsp fresh ginger, finely grated
2 lemons
4 free range eggs, beaten
250g self raising flour, sifted
pinch maldon sea salt flakes
250g blueberries
4 cups icing sugar, sifted
YOU WILL ALSO NEED
1/2 cup lemon juice
1/2 cup caster sugar
extra blueberries, to garnish
Preheat oven to 180˚c/350˚f.
Grease and line a loaf cake tin.
Add butter to the bowl of a stand mixer, beat for 4-5 mins until super light and fluffy. Add sugar and ginger and continue to beat for another 3-4 mins.
Add zest of both lemons and juice of 1 then add the eggs one at a time, beating well after each addition. Add flour and continue to beat until well incorporated. Scrape down the sides of the bowl a few times to make sure everything is well mixed in.
Take bowl off the mixer stand and carefully fold in 1/2 the blueberries.
Spoon into loaf tin and scatter remaining berries on top of the batter.
Bake in oven for 50-60 mins or until a skewer comes out clean from the centre of the cake. Remove.
While cake is baking, add lemon juice to a saucepan with caster sugar. Warm over medium heat stirring often to break down the sugar. Bring to the boil, stirring occasionally untiL reduced.
Prick cake with a skewer all over, pour a tbsp lemon syrup over and allow it to soak in. Leave to stand before icing.
To make the icing combine sifted icing sugar with a few tsps of cold water until you achieve a thick, smooth icing.
To finish, top with fresh blueberries (latter optional).