Blueberry and Lemon Cake

I actually made these a while back but haven't had a chance to blog about it.  Everytime I make these, they disappear really quickly and everyone wants more. I usually have lemons in my fridge and whenever I get nice blueberries, I'll make this cake. The cake is really moist and citrusy and the blueberries add a freshness to the taste. Perfect with a cup of tea :)

adding blueberries on top before adding lemon mixture 

after adding lemon mixture 

For the cake 

225g butter, softened 

225g golden caster sugar

4 eggs, beaten

250g self-raising flour, sifted

finely grated rind and juice of 1 lemon

25g ground almonds

200g fresh blueberries

For the topping

juice of 2 lemons

115g golden caster sugar 

• Preheat the oven to 180C.
• Grease and line the base of a 20cm/8inch square cake tin.
• Beat butter and sugar until light and fluffy.
• Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. 
• Beat in the lemon rind, then fold in the remaining flour and ground almonds with enough of the lemon juice to give a good dropping consistency. 
• Fold in 3/4 of the blueberries and turn into the prepared tin. 
• Smooth the surface, then scatter the remaining blueberries on top.
• Bake in the preheated oven for 1 hour, or until firm to the touch and a skewer inserted into the centre comes out clean. 
• To make the topping, place the lemon juice and sugar in a bowl and mix together. 
• As soon as the cake comes out of the oven, prick it all over with a fine skewer and pour over the lemon mixture. 
• Leave to cool in the tin until completely cold.