Lemon and blueberry drizzle cake
Ingredients
- 200g/7oz unsalted butter, softened, plus extra for greasing
- 175g/6oz caster sugar
- 3 unwaxed lemons, finely grated zest from 2 lemons and juice from 3 lemons
- 3 free-range eggs, lightly beaten
- 200g/7oz plain flour
- 2½ tsp baking powder
- 50g/1¾oz ground almonds
- pinch salt
- 2 tbsp milk
- 150g/5½oz fresh blueberries
- 4 tbsp granulated sugar
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