• Preheat oven to 180 °c fan bake
• Cream butter and sugar together
• Add eggs one at a time whisking in between each one.
• Add vanilla and whisk until all incorporated
• Stir in milk and lemon juice.
• Sift in the flour and baking powder.
• Add the blueberries and fold all together until there is no white flour showing

  DO NOT OVER MIX
• Bake for 35-40 minutes until golden on top and cake spring back.
• Leave to cool for 10 minutes before removing from its pan.

Lemon Syrup

• Add sugar, lemon juice, lemon zest and water to a microwave safe bowl and cook on high for 1-minute stir to make sure the sugar has dissolved
• Cook for another 2 minutes stirring after each minute.
• If making on a stove top add all the ingredients to you pot, bring to the boil string to dissolve sugar, then let simmer for 2 minutes.
• Drizzle over ¾ of the lemon syrup leaving the other ¼ to drizzle over just as you are serving the cake.