Ingredients
I love this recipe so much. Its very sweet but with the perfect hint of bitter from the lemon to balance it out. The leavening agent helps the cake rise and become fluffy with the perfect texture.
- 150g softened butter
- 3/4 cup castor sugar
- 2 large eggs
- 1/2 cup self raising flour
- 50ml milk
- grated zest of 1/2 lemon
- 1/2 cup blueberries
- 1/2 cup passion fruit pulp
- Preheat the oven to 170c fan assisted
- Grease 2 bar tins sides and bottoms. Cut out baking paper and line just the bottom of the tin
- Cream the butter and the caster sugar together in a bowl until pale in colour and fluffy
- Add the eggs to the mixture one at a time, beating in between
- Fold in the flour, then stir in the milk and the lemon zest and passionfruit pulp
- Carefully fold in the blueberries
- Pour the mixture in to the prepared baking tin and bake in the centre of the oven for 25 - 30 minutes until golden brown
I love this recipe so much. Its very sweet but with the perfect hint of bitter from the lemon to balance it out. The leavening agent helps the cake rise and become fluffy with the perfect texture.