Lime Blueberry Cake:

325g unsalted butter, softened                                                                200g blueberries

250g caster sugar                                                                                         3 large limes

4 large eggs                                                                                            275g icing sugar

250g plain flour                                                               Drops of milk and food colour

½ tsp baking powder                                                                                  Pinch of salt

OVEN: 180°C (Fan = -20). Grease and line a 20cm square tin with non-stick parchment, then cream 225g butter and the caster sugar together until light and fluffy. Add in the eggs one by one, making sure they are well incorporated and sieve in 1 tbsp of the 250g flour with the last 2 eggs. Don’t worry if it seems to split, when you add the flour and if you beat like mad it’ll come together again.

Now, sieve and fold in all but 1 tbsp of the flour, the baking powder and the pinch of salt. Toss the berries in the reserved flour *see Tips* then fold these and 2 limes’ zest in, then bake this mix for 45 - 50 minutes.

 

While the cake is in the oven, combine 110g icing sugar with the juice of 2 limes. Leave the cake to cool 5 minutes or so, then poke holes in the top of the warm cake and pour the drizzle all over. Leave to cool completely in the tin. When completely cold, frost it with a buttercream made from 100g butter, 165g icing sugar, a dash of milk and a little lime juice. *see “Extras”*. Scatter over with the last lime’s zest.