Turn these moist cakes into the prettiest afternoon tea by topping them with small edible white flowers and extra fresh berries.
100 grams butter, soft but not melted
¾ cup caster sugar
1¼ cups plain flour
1 teaspoon baking powder
½ teaspoon sea salt
½ cup buttermilk
finely grated zest 1 lemon
1 cup blueberries, fresh or if using frozen, don’t thaw before using
1 cup icing sugar
2-3 teaspoons lemon juice
extra blueberries for garnish
small edible flowers for garnish, optional
8 x ½ cup capacity cake tins, well greased
Preheat the oven to 180˚C.
Beat the butter and sugar until light and pale. Add the eggs one at a time, beating well before adding the next. Combine the flour, baking powder and salt together and add to the mixture along with the buttermilk and lemon zest. Beat slowly until just combined. Overbeating will result in heavy cakes. Using a large metal spoon, gently fold in the blueberries. Divide the mixture evenly between the tins and place on a baking tray. Bake for 18-20 minutes, turning the tray for even browning if necessary.
Leave in the tins for 5 minutes before turning the cakes out onto a cooling rack to cool completely.
Icing: Stir enough lemon juice into the icing sugar to make a thick smooth icing.
Spoon the icing into the centre of the cakes and let it trickle down the sides. Leave for a few minutes then top with a few blueberries and the flowers if using. Makes 8 cakes
Un-iced cakes will keep in an airtight container for 3-4 days.