A lovely fruity cake that's quick and easy to rustle up.
225g Soft Butter
225g Golden Caster Sugar
225g Self Raising Flour
125g Fresh or frozen blueberries
3 eggs
1tsp Baking powder.
Beat everything together (except the blueberries) in a mixing bowl or electric mixer until light and fluffy and then fold in the blueberries. Line an 8inch cake tin and pour in mixture, level off and pop into a preheated oven at 180c for 25 minutes until golden and springing away from the sides if the tin. Leave in the tin for 5 minutes and then pop onto a wire rack to cool. You can make these into muffins by popping them into muffin cases.
No need to ice them as they are beautifully sweet and moist from the berries. You can swap the fruit over for any berries you like and they're lovely with frozen cherries or pieces of fresh nectarine instead.
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