Lemon Blueberry Cake

Baking has moved to the back burner, so to speak, as a result of our lower fat regime.  But a little of what you fancy does you good, and this cake only uses 90g of unsalted butter and 80g of sugar, and it will serve 8-10.  So only around 10g fat and 200 cals per slice.  Blueberries are bang in season, and seem to be particularly plump and juicy this year, in common with British cherries.  This is an easy variation on a lemon drizzle cake, though you can leave the drizzle off to cut the sugar content even further.  Best made in a good electric mixer - I love my Kitchen Aid!  In said mixer, beat the butter and sugar until light, pale and fluffy.  Beat together 125ml of skimmed milk, two large eggs and a half teaspoon of good vanilla essence.  Weigh out 160g of plain flour and mix with 2 level teaspoons of baking powder.  Grate the zest of a large unwaxed lemon into the flour.  Now put half the flour and half the milk/egg mix in with the butter and beat briefly until combined.  Add the remaining flour and egg mix and beat again briefly until just combined - try not to overbeat it but keep it light and fluffy.  Gently stir in 100g or so of blueberries ( a small punnet) and spoon into a greased and lined 2lb loaf tin.  Smooth the top and bake at 170C for about 45 to 50 minutes until a skewer comes out clean.  Leave in the tin for 5 minutes then cool on a wire rack.  If you want the drizzle, mix the juice of the lemon with a heaped tablespoon of caster sugar.  When the cake comes out of the tin, spike the top with the skewer and spoon over the gritty lemony sugar.  Allow the cake to cool in the tin, when the sugar will form a delicious sharp crust.  Allegedly, this keeps for a couple of days......we shall see!