Blueberry Cake with Honey and Lemon

This delicious blueberry, honey and lemon cake is a proper teatime treat that is really simple to make. When it's fully cooked, it will have a crisp dark brown exterior which looks even  more appetising with a light dusting of icing sugar and a handful of fresh blueberries. It is best enjoyed fresh out the oven with a steaming pot of tea or coffee and a good company.

Ingredients:

• 150g butter, melted
• 175g castor sugar
• 50g honey
• 150g greek yogurt
• zest of 1 lemon
• 1 tbsp vanilla extract
• 225g self raising flour
• 2 eggs
• 125g blueberries, plus extra to serve

Method:

Heat the oven to 150°C fab oven. Line a 25 x 12 cm loaf tin.

Whisk together the butter, sugar, honey, eggs and yogurt with the lemon and vanilla.

Fold in the flour and blueberries.

Spoon into the lined tin, level the surface and bake for 1 hour until cooked through. Test with a skewer and should come out clean. Serve with dusting of icing sugar and extra blueberries.