Cake:

• 250g butter
• 250g castrated sugar
• 250g raising flour
• ½ teaspoon baking powder
• 4 eggs
• 2 lemons
• 400g blueberries

Lemon icing:

• 200g granulated sugar
• juices of 2 lemons

Blueberry gin:

• 50ml gin
• 50g sugar
• 250g blueberries

Cake:

1. Preheat the oven to 160c
2. Cream together the butter and sugar in a large bowl. Mix well until the mixture has turned pale.
3. While mixing, add the eggs one by one until they have been fully incorporated.
4. Add the flour and the baking powder, then the lemon zest. Mix well until the mixture is smooth.
5. Pour some of the mixture into a greased loaf tin, then add some of the blueberries. Continue to add more mixture, then more blueberries until the mixture is half way up the tin.
6. Bake for 30 mins until cooked.

Lemon icing:

1. Mix the lemon juice and sugar together in a bowl or jug.
2. Once the cake comes out of the oven, pour the liquid over the cake. Set aside to cool and set.

Blueberries in gin:

1. Place all of the ingredients into a pan.
2. Gently warm over a medium heat until the liquid comes to the boil. Turn down the heat, then simmer for 2 -3 minutes.
3. Set aside in the fridge to cool.

Recipe by Dan ap Geraint, originally featured on Prynhawn Da.