These cakes are so easy yet so delicious.

Plain cakes can be frozen upto 3 months

Prep Time + cook time 40 minutes
Makes 8

Recipe can be doubled

Ingredients

90g butter ( 6 tablespoons) softened
1/2 cup caster sugar
1 teaspoon finely grated lemon rind
2 eggs
1 cup self-raising flour
2 tablespoons milk
1 cup thickened cream
2 tablespoons icing sugar
315g fresh blueberries

Method

1. Preheat oven 180°C or 160°C fan-forced. Line a muffin pan with paper cases.

2. Beat butter, caster sugar, rind,eggs,sifted flour and milk in a bowl with an electric mixer on low speed until ingredients are combined. Increase speed to medium and beat until mixture has changed to a paler colour . Drop 1/4 cup of mixture into each paper cases.

3. Bake cakes about 20 minutes. Stand in pan 5 minutes. Turn onto a wire rack and cool completely.

4. Beat cream and half the icing sugar in a small bowl with an electric mixer until soft peaks form.

5. Spread cold cakes with cream; top with blueberries. Dust cakes with remaining sifted icing sugar .

Decorate cakes up to 3 hours before serving.

Enjoy

Suzanne