Berry & Buttermilk Cake

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 315 g all-purpose flour
• 3 teaspoons baking powder
• 90 g caster sugar
• ground fresh nutmeg, to taste
• 2 eggs
• 250 ml buttermilk
• 60 g butter, melted
• 1 teaspoon lemon zest, grated
• 150 g fresh blueberries
• 2 tablespoons demerara sugar

Recipe

• 1 preheat oven to 200c (400f), and flour a 30 by 20cm cake tin with sides at least 5cm deep.
• 2 sift the flour and baking powder into a large bowl, and add the sugar and a few good grinds of nutmeg.
• 3 in another bowl, whisk the eggs until light and fluffy, then add the buttermilk, butter and lemon zest and beat together well.
• 4 pour into dry ingredients and mix gently with a wooden spoon until just combined (over-beating will toughen the cake).
• 5 spoon mixture into the tin, spreading it out evenly. scatter the blueberries over the mixture, then sprinkle these with the demerara sugar.
• 6 bake in the oven for about 25 minutes, or until a skewer inserted in the centre comes out clean.
• 7 leave to cool in the tin, then cut into squares.
• 8 this keeps well in a biscuit tin for up to a week.