125g self raising flour (I used Allinsons for this as I was sent some)
150g unsalted butter
150g golden caster sugar
2 eggs
100g blueberries
zest of 1 lemon
*For the drizzle*
juice of 1 lemon
75g golden caster sugar
Instructions
pre heat the oven to 180o C / 160oC (fan)
grease and line a rectuangular baking tray
cream the butter and sugar together until pale and soft (about 5 minutes)
Add the eggs and the lemon zest and 1 tbsp of the flour and beat well until light and airy
The fold in all but 1 tbsp of the remaining flour
Place all but 12 of the blueberries in a bowl and coat with the flour (to stop them from sinking)
Then carefully fold in the blueberries
Pour into the baking tin
Smooth over and then top with the 12 (1 per serving) blueberries
Cook in the oven for approx 25 minutes until cooked all the way through
Just before you remove your cake form the oven - so about 20 minutes into its baking time, make your lemon syrup by placing the sugar and lemon juice in a pan and place on a moderate heat and heat to melt the sugar, stirring often until you have a syrup - DO NOT let this mixture boil
Remove your cake from the oven once it is cooked, and then using a knife make holes all over the top of it
Pour the lemon syrup over the cake
Leave the cake in the tin to cool and the syrup to soaked into the sponge
Then when cooled completely, cut into 12 squares
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/08/lemon-and-blueberry-drizzle-traybake.html