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Blueberry Lemon Drizzle Cake

Barry C. Parsons
  • 60 minutes
  • Serves 9 to 12

INGREDIENTS

1 1/2 cups

Blueberries, fresh or frozen

1

Lemon, zest of

1/2

Lemon, juice of

2

Eggs

2 tsp

Baking powder

2 cups

Flour

1 cup

Icing sugar

3/4 cup

Sugar

2 tsp

Vanilla extract

1/2 cup

Butter

1 cup

Milk