Ingredients
1 cup of Full Cream Milk
Juice of 1 Lemon (about 1/4 cup) + Zest
1.5 cups SR Flour
1/4 cup Oil
1/3 cup Raw Sugar
1 Egg
1 tsp Vanilla
1/3 cup or so of Blueberries
Method
Preheat your oven to Fan Heat 180°c.
Add the Lemon Juice to the Milk and let it sit for a few minutes till the Milk curdles.
Beat together the Oil, Egg, Sugar, Vanilla and Zest till the mixture fluffs up - about a minute and then mix in the Milk.
Gently mix in the Flour till combined.
You can mix your Blueberries through the batter or add them on top. If you're using frozen berries I'd recommend putting them on top so they don't turn your batter blue!
Add the mixture to a lined baking tin - I used a large loaf tin which is 30 x 11.5 cm and mine cooked in 30 minutes. Timing will all depend on what tray you use, but start to check your cake at the 20 - 25 minute mark. Give it a test with a skewer to see how it's going on the inside.
When the cake is ready it should be golden brown, it should spring back when you press down on it and the skewer should come out clean.
Let it cool and dust it with icing sugar.
Enjoy x
My Tip: If you don't have SR Flour you can use 1.5 cups of Plain flour sifted together with 3 tsp of baking powder.
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