Here is a recipe by Grace Stevens you can try in the comfort of your home. Spoil your loved ones with this scrumptious recipe.

Cake
Ingredients

• 120g butter
• 250ml castor sugar
• 2 large eggs
• 10 ml baking powder
• 2 ml salt
• 500 ml cake flour
• 125 ml milk
• 300g blueberries
• Zest of 1 lemon
•30 ml lemon juice

Icing

• 100g soft butter
•375 ml icing sugar
• 50 ml lemon juice

Method:

Cake

1. Heat oven to 180°C.
2. Grease a Bundt tin and dust with flour
3. Add lemon juice and zest to the milk (it will curdle, this is fine)
4. In an electric mixer, whisk butter until creamy. Add sugar and beat until pale and fluffy.
5. Add eggs one at a time, beating after each addition.
6. Sift dry ingredients.
7. Beginning with the flour, add flour and milk to the butter mixture.
8. Fold in blueberries.
9. Spoon into the prepared tin.
10. Bake for 35 minutes or until golden brown and a tester comes out clean.
11. Remove from tin and place onto a cooling rack
12. You will ice the smooth “bottom” of the cake.

Icing:

1. Beat butter and icing sugar together well before adding lemon juice.
2. Spread onto cooled cake.
3. Decorate with blueberries and more lemon zest.

Varieties:

Replace the blueberries with raspberries
Replace the lemon zest with orange zest.