The use of sunflower oil instead of butter for this cake means it is lovely & moist....& very moreish!
Makes 12 squares approx 25p each
Prep time 20 mins Cooking time 30 mins
150ml sunflower oil
175g caster sugar
zest of 2 lemons
225g self raising flour
1tsp baking powder
Pre-heat the oven to Fan180C/200C/Gas 6.
Line a 18x28x4cm rectangular cake tin with baking paper.
Place the eggs, oil, sugar & lemon zest into a bowl & whisk until just mixed.
Mix the baking powder into the flour then add to the egg mixture. Mix together until smooth.
Gently fold in the blueberries.
Pour into the prepared cake tin, then place in the oven for 30 minutes or until well risen & a skewer or tip of a sharp knife
inserted comes out clean.
Cool in the tin for 5 minutes then turn out on to a wire rack.
Cut into 12 squares & get the kettle on!