Blueberry, Lemon and Hazelnut Cake
200g butter or margarine
200g caster sugar
3 large eggs
1 tsp vanilla extract
100g ground hazelnuts or almonds (make your own in a food processor using toasted whole nuts, skin on or off)
100g self-raising flour
Zest and juice of one lemon
100g fresh blueberries
50g chopped hazelnuts
1 - Pre-heat oven to 180C/160C fan/GM4. Grease and line a 20cm springform tin.
2 - In a large mixing bowl, beat the butter and sugar together either using a wooden spoon or electric whisk until pale and fluffy.
3 - Beat in the eggs one by one. Then, fold in the vanilla extract, ground nuts and flour.
4 - Finally, fold in the lemon zest and juice and the blueberries. Tip into the prepared tin, smooth off and sprinkle on the chopped hazelnuts.
5 - Bake on the middle shelf for 45-50 minutes. Check after 30 minutes and if it beginning to catch, cover in a double layer of tin foil.
6 - Remove and allow to cool. Lovely served warm with double cream or Greek yoghurt.