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Ingredients

• 4 oz unsalted butter
• 4 oz golden caster sugar
• 3 tbsp lemon curd
• 2 eggs
• 4 oz self raising flour
• 5 oz blueberries

Directions

Cream together 4 oz unsalted butter with 4 oz golden caster sugar and then beat in 3 tbsp lemon curd . Beat together 2 eggs and then add a little at a time to cream mixture beating well. Fold in 4 oz self raising flour and then gently fold in 5 oz blueberries .

Pour mixture into a creased and lined, 7" square cake tin and bake on gas mark 4 for 25 minutes or until a skewer inserted into the cake comes out clean. Leave to cool for 5 minutes in the tin before transferring to a wire rack to cool fully.