125g caster sugar
3 large free-range eggs
175g self-raising flour, plus
zest of 2 lemons
For the syrup:
50g caster sugar
4tbsp lemon juice
For the Icing:
125g icing sugar
1tsp blueberry conserve
A little water to mix
• sugared edible flowers (or blueberries), to decorate
Heat oven to 170C/gas 3. Grease and double line a 2lb loaf tin with baking paper. In a large bowl, whisk together the butter, sugar, eggs, 175g flour and zest for 3-4 mins until light.
Toss the blueberries in the extra 1tbsp flour, then fold in. Spoon into the tin, smooth the surface and bake, covered with a sheet of foil, for 35 mins.
Uncover and cook for a further 10-20 mins until springy to the touch.
Meanwhile, gently heat the sugar and lemon juice until dissolved, bring to a boil and boil for 2 mins. Set aside.
Spoon the syrup over the cake as soon as it comes out of the oven, and leave to cool for 30 mins. Remove from the tin and leave to cool completely.
Sift the icing sugar into a bowl, then press the conserve through the sieve, scraping it off the underside. Stir to combine, adding a little water a few drops at a time, until you have a soft consistency
Drizzle over the cake, leave to set for a few mins and decorate with flowers.