tiny happy

Thanks for entering the giveaway in my last post. I drew two names- they were rosa in the antipodes and colleen.  Emails are on the way.

I was just thinking that Sunday seems to be cake day around here. We often have friends and family over for lunch which I always think calls for some sort of cake follow-up, and there's school-lunch baking to be done for the week ahead (this one is a favourite).

Today in the kitchen I had lemons and blueberries. So I made this cake which seemed to turn out well: flat and almost pudding-like, sweet and lemony but not too sweet, if you know what I mean. We ate it after lunch, warm with natural yoghurt. Here's how I made it:

LEMON AND BLUEBERRY CAKE

80 grams butter, softened

1/2 cup soft brown sugar and 1/2 cup plain sugar (I think it could be fine to omit one of these sugars but haven't tried it so give it a go if you like.)

1 vanilla pod

1 egg

2 lemons

1 1/2 cups plain flour

1 1/2 tsps baking powder

1/2 cup milk

1 cup blueberries, fresh or frozen

Cream together butter and sugar(s). Add the contents of the vanilla pod and egg and beat again. Sift in flour and baking powder and tip in milk. Mix everything until just combined. (Add a bit more milk if mixture is not of dropping consistency.) Grate one of the lemons and slowly stir in the zest. Lastly, carefully stir in blueberries. Pour batter into a cake tin lined with baking paper and bake at 170 degrees celcius for about 20-30, until just cooked. Make a lemon syrup by adding the juice of the two lemons to about a tablespoon of sugar and heating until sugar is dissolved. Pour over the just-baked cake. When cooled, sift icing sugar on top.