Ingredients 180g of butter, at room temperature
3/4 cup of raw caster sugar
zest of 1 lemon
250g of blueberries
2 eggs, at room temperature
1 1/2 cups of plain flour
1 1/2 teaspoons of baking powder
1/2 cup of buttermilk
1 tablespoon of melted butter
1 tablespoon of caster sugar
zest of half a lemon
Preheat oven to 180 Celsius and grease a cake tin or line with baking paper.
In a mixer with a paddle attachment fitted cream the butter, lemon zest and sugar until pale.
Reduce the mixer to a low speed and add the eggs, one at a time, beating well in between each addition.
Sift the flour and baking powder into the mixture alternately with the buttermilk until just combined.
Remove the bowl from the mixer and fold through the blueberries before pouring the mixture into your prepared cake tin.
Bake for 1 hour or until a cake tester comes out clean.
Cool the cake in the cake tin for 10 minutes before removing and placing on a wire cake rack.
Brush the top of the cake with the melted butter and mix together the caster sugar and lemon zest for the topping and sprinkle over the top of the cake.