This is an easy dessert cake to make with a good crunchy topping. As always with sweet things, concentrate on the inherent goodness – in this case, blueberries, nuts and lemon zest, egg and milk.
Almond topping ½ cup standard flour ¾ cup brown sugar 1 tsp ground cinnamon ½ tsp mixed spice 70g (2½ oz) slivered almonds 70g (2½ oz) butter, melted Cake 1¾ cups plain flour ½ tsp salt ¼ cup caster (superfine granulated) sugar 2½ tsp baking powder Finely grated zest of 2 lemons 1½ cups frozen blueberries 1 large (size 7) free-range egg, at room temperature ½ cup milk ⅓ cup light tasteless oil Icing sugar (confectioner’s sugar) for dusting, optional
1 Preheat oven to 190°C (375°C). Line the bottom of a 23cm (9”) non-stick cake tin with baking (parchment) paper.
3 Sieve the flour, salt, caster sugar and baking powder into a large bowl. Sprinkle over the lemon zest and blueberries. Beat the egg well then add the milk and oil and mix well together. Pour into dry ingredients and gently fold together (don’t beat as this will make the batter turn blue!).
4 Spoon at once into the prepared tin. Bake for 30-35 minutes until golden on top and bubbling around edges. Cool in the in for 10 minutes, loosen the edges with a flat-bladed knife, then turn out onto a cooling rack. If liked, dust with icing sugar before serving.