This is a lovely moist almond sponge cake that has a layer of tangy lemon butter and plumb blueberries. Perfect to enjoy with a nice cuppa!
140g unsalted butter, softened at room temperature
140g caster sugar
1 teaspoon vanilla extract
140g self-raising flour
140g almond meal
1 jar lemon butter (even better if it is homemade!)
150g fresh blueberries
Preheat the oven to 180ºC. Grease and line the base of a 22cm springform cake tin with baking paper.
Cream the butter and sugar until light and fluffy. Add vanilla and add one egg at a time, beating well after each addition.
Fold in the flour and almond meal using a large metal spoon. Mix until mixture is well combined.
Spoon at least half of the cake mixture into the prepared cake tin. Then spoon lemon butter and spread to cover the top of the cake mixture. Ensure that the lemon butter doesn’t reach the edge of the cake tin. Scatter half of the blueberries over the lemon butter.
Dot remaining cake mixture all over the top. Don’t worry if the cake mixture does not cover all over. Scatter remaining blueberries on top and press them in slightly.
Bake for about 45 to 50 minutes, or until golden and a cake tester inserted comes out clean. If the tester only shows a smidge of lemon butter, than it is fine!
Allow the cake to cool, before removing it from the cake tin. Dust with icing sugar.