- 125g butter
- 3/4 cup caster sugar
- 2 eggs
- 3 teaspoons grated lemon rind
- 1 1/2 cup self-raising flour
- 1/2 cup milk
- 1/4 cup lemon juice
- 100g blueberries
- icing sugar
Preheat oven to 180°C. Grease a 20cm ring pan and line the base with non-stick baking paper. Use an electric beater to beat 125g butter and 3/4 cup caster sugar until pale and creamy.
Beat in 2 eggs and 3 teaspoons grated lemon rind. Fold in 1 1/2 cup self-raising flour, 1/2 cup milk and 1/4 cup lemon juice until well combined. Spoon half the mixture into the pan. Scatter over 100g blueberries. Spoon over the remaining cake batter.
Bake for 45-50 minutes. Set aside for 5-10 minutes before turning out onto a wire rack to cool. Serve dusted with icing sugar.