Lemon pound cake with a blueberry sauce

Name: Lemon pound cake with a blueberry sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: En
Ingredients: 250 g (9ounces) butter, softened; 250 g (1 1/2 cups) caster sugar; 2 teaspoons finely grated lemon zest; 1 teaspoon vanilla extract; 4 large free range eggs; 250 g (2 cups) self raising flour, sifted; 3 tablespoons butter; 110 g (3 3/4 ounce) icing sugar, sifted; 2 teaspoonsfinely grated lemon zest; 2 teaspoons fresh lemon juice; 200 g fresh blueberries (about 2 cups); 1 tablsespoon water; 25 g caster sugar (a scant 1/4 cup); the grated zest of one lemon

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Dessert

Very Easy

1 h 5 m

835 Kcal

Preparation

Preparation20 min

Cook time45 min

Preheat the oven to 350C/180F/gas mark 4. Butter and line the base of a deep 8 inch square cake tin with baking paper. Set aside.
Cream together the butter and sugar with an electric whisk until pale and creamy. Beat in the lemon zest and the vanilla.
Beat in the eggs, one at a time, beating only until just combined after each addition. Fold the sifted flour into the batter in two batches. Spread the batter into the prepared baking tin and level off.
Bake for 40 to 50 minutes, or until nicely risen and a toothpick inserted in the centre comes out clean.
If you think it is getting too dark, cover loosely with some foil wrap. Cool for 10 minutes in the pan before turning out oonto a wire rack to cool completely.
To make the blueberry sauce, place all of the ingredients into a small saucepan. Bring to a simmer and allow to simmer over low heat just until the berries begin to burst, about 5 minutes.
Remove from the heat and allow to cool to room temperature. To make the icing beat the butter with an electric whisk until very soft and white.
Beat in the icing sugar, lemon zest and lemon juice. Spread over the top of the cake.
Serve the cake cut into squares with the blueberry sauce on the side.