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Blueberry and lemon cake

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1 hour
Serves 12

  • 250ml Mr. Hugh's oil
  • eggs
  • 225g caster sugar
  • 2 tsp vanilla extract
  • 300g self-raising flour
  • 50g desiccated coconut
  • 175ml soya or almond milk
  • Zest of a lemon
  • 140g fresh or frozen blueberries
  • icing sugar, to dust

Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin. Whisk the oil, eggs, sugar, lemon zest and vanilla in a large bowl. Combine the flour and coconut. Alternately, fold the flour mix and milk into the wet ingredients, starting and ending with the flour.

Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin. Bake for 1-1¼ hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.

Cool in tin for 10 mins, then turn out onto a wire rack and cool completely. Fill centre of the cake with extra blueberries or some easter eggs and dust with icing sugar to serve.

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