I made this delicious cake to take on a holiday and share with friends. It is a traditional lemon drizzle cake with added blueberries (from the garden) which add a bit of interest. I forgot to take photographs when I was making it but basically butter and sugar are creamed together along with the zest from 2 lemons, then eggs are beaten in and flour folded in. The blueberries are added at the last minute and just gently folded in – if you toss them in flour first it stops them all sinking to the bottom. The cake is then baked. I made it in a very large loaf tin – about 30cm x 15cm. The juice from the lemons is then mixed with icing sugar and, whilst the cake is still hot, holes are poked in the cake with a skewer and the icing is poured over. The resulting cake was very popular and lasted only one day!
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