Berry & Buttermilk Cake - cooking recipe

Ingredients

315 g all-purpose flour
3 teaspoons baking powder
90 g caster sugar
ground fresh nutmeg, to taste
2 eggs
250 ml buttermilk
60 g butter, melted
1 teaspoon lemon zest, grated
150 g fresh blueberries
2 tablespoons demerara sugar

Preparation

Preheat oven to 200C (400F), and flour a 30 by 20cm cake tin with sides at least 5cm deep.
Sift the flour and baking powder into a large bowl, and add the sugar and a few good grinds of nutmeg.
in another bowl, whisk the eggs until light and fluffy, then add the buttermilk, butter and lemon zest and beat together well.
Pour into dry ingredients and mix gently with a wooden spoon until just combined (over-beating will toughen the cake).
Spoon mixture into the tin, spreading it out evenly. Scatter the blueberries over the mixture, then sprinkle these with the demerara sugar.
Bake in the oven for about 25 minutes, or until a skewer inserted in the centre comes out clean.
Leave to cool in the tin, then cut into squares.
This keeps well in a biscuit tin for up to a week.