Cream together the butter and sugar until soft and pale
Add the eggs, lemon zest and 1 spoonful of the flour and beat together for a couple of minutes
Then fold in the flour until just combined
Add the blueberries and gently stir through
Pour into your prepared cake tin and cook in the oven for apporox 25 minutes until cooked right through
A couple of minutes before cooking time has ended, place the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved and stir
As soon as your cake is cooked, make lots of holes all over the top with a sharp knife and pour over the lemon and sugar sauce
Leave to cool completely before removing from your tin
Serve when cold - deeeeeelicious!
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/03/blueberry-lemon-drizzle-cake.html