• 4 eggs
  • 200g caster sugar
  • 250g Kerrygold Salted Butter
  • Grated lemon zest and juice of one lemon
  • 250g plain flour
  • 2 teaspoons baking powder
  • 4 tbsp milk
  • 425g blueberries


  1. Preheat the oven to 180c. Grease a traybake tin.
  2. Beat the eggs in a large bowl with an electric mixer until fluffy. Mix in the sugar, Kerrygold Salted butter, lemon juice, lemon zest and add a pinch of salt.
  3. Combine the flour and baking powder in a bowl. Stir the flour mixture and milk alternately into egg mixture until well blended.
  4. Spread the cake mixture onto the prepared traybake tin and distribute blueberries evenly on top. Lightly press berries into mixture.
  5. Bake in the preheated oven for 30 minutes, or until a skewer comes out clean.
  6. Cool the cake completely, then slice into squares for serving. Why not dust with icing sugar for an extra indulgent treat?

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