American Blueberry Lemon Snack Cake

Shopping list

• 250 g gluten-free plain flour blend

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• 2 tsp gluten-free baking powder

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• 200 g caster sugar

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• 125 g unsalted butter — softened

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• 3 piece large eggs

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• 2 piece lemon — zest and juice

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• 60 ml whole milk

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• 150 g fresh blueberries

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• 100 g icing sugar — for the drizzle

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Grease and line a 20 cm square cake tin with baking parchment.

2. 2

   In a large mixing bowl, beat together the softened butter and caster sugar until light and fluffy.

3. 3

   Add the eggs one at a time, beating well after each addition. Stir in the zest of both lemons.

4. 4

   Sift in the gluten-free flour and baking powder, then gently fold together. Add the milk and fold until just combined.

5. 5

   Carefully fold in the blueberries, reserving a few for the top if you like.

6. 6

   Pour the batter into the prepared tin, smooth the top and scatter over any reserved berries.

7. 7

   Bake for 35– 40 minutes, until a skewer inserted into the centre comes out clean and the top is golden.

8. 8

   Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack.

9. 9

   For the drizzle, mix the icing sugar with 2 tablespoons of lemon juice until smooth. Drizzle over the cooled cake.

10. 10

    Slice into squares and serve.