⸭ a cake for early Autumn

seasons change:

golden light and harvest:

cooler temperatures and fresh flavours:

so let's have a light fruity cake:

blueberry burst:

you will need ....

125g butter {room temperature}

100g caster sugar {plus an extra couple of tablespoonfuls}

1 teaspoon vanilla extract

grated rind of an unwaxed lemon

200g plain flour

1 teaspoon baking powder

a pinch of salt

100ml milk

2 large eggs {yolks separated from the whites}

200g fresh blueberries

preheat your oven to 180°c / gas 4:

grease a 20 x 20cm baking tin:

in a large bowl, cream together the butter and caster sugar 

until light and fluffy:

add the egg yolks one at a time, mixing good between each:

gradually add the milk, mixing well:

stir through the vanilla and lemon zest:

now beat your egg whites to a fluff:

gradually add a couple of tablespoons of caster sugar

until the whites are glossy peaks:

back to your main bowl again ....

using a spatula, tumble in your blueberries and mix softly:

fold in the flour, baking powder and salt:

now carefully fold in the egg whites:

turn into your prepared tin and bake for 50 minutes or so:

test for doneness:

leave to cool in the tin before cutting into squares:

will keep for a few days, but remember this is fresh fruit, 

so keep in a cool place but not the fridge:

{this cake would be tasty with raspberry or blackberries}