Blueberry Lemon Cake
Recipe adapted from Simply Hanushi and Eileen Lee
Blueberry Lemon CakeAdapted from: Easy Cakes by Linda Collister
Ingredients (Makes a 9-inch loaf)125 g unsalted butter, softened at room temperature
100 g sugar
1 1/2 tsp lemon zest, grated
2 extra-large eggs
Pinch of salt
110 g self-raising flour (I used 110g plain flour and 1 tsp baking powder)
70 g frozen blueberries
Some icing sugar for dusting
Method1. Put the butter in an electric mixer and beat at low speed until creamy. Increase the speed and gradually beat in the sugar, followed by the lemon zest.
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