- 50g caster sugar
- 50g soft butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 large egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 50g self-raising flour
- 50g desiccated coconut, plus 2 tsp
- 50g crème fraîche, plus extra to serve
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 180g punnet of blueberries
Blueberries are one of the few edibles native to North America and credited with being…
Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.
Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.