Cooking Instructions :
Step 1
Line the base and sides of a round springform cake tin with baking paper. Preheat oven to 170℃.
Step 2
Use a whisk to beat softened Butter and Sugar in a bowl until smooth. Add Eggs, one at a time, and beat well until creamy. Add Lemon Juice (and some finely grated Zest), Buttermilk and sifted Self-Raising Flour, and mix with a spatula or large metal spoon until just combined.
Step 3
Place 1 cupful of Blueberries in a small bowl, sprinkle with 1 tablespoon Flour, and coat them well. This will prevent Blueberries from sinking to the bottom. Add the coated Blueberries to the batter and gently mix to combine.
Step 4
Spoon into the prepared cake tin and smooth the surface. Scatter the remaining Blueberries on top evenly. Bake for 55 to 60 minutes or until cooked through. *Note: If the cake turns too dark, cover with a sheet of Foil.
Step 5
Stand the cake in the tin for 5 minutes, then transfer to a wire rack. Carefully peel away baking paper, and leave to cool completely.
Step 6
When the cake is completely cooled, make Lemon Icing. To make Lemon Icing, mix Icing Sugar and Lemon Juice in a small bowl. If too soft, add extra Icing Sugar. Drizzle with the Icing over the cake
