Blueberry cranberry cake

Tamara West

This lovely, fruity cake will be as at home in the lunchbox as it is on an afternoon tea tray and it only gets better after a day or two stored in an airtight container

Ingredients

1 cup	Blueberries, fresh or frozen (Main)
150 g	Butter, softened
¾ cup	Sugar
1	Lemon, zest of
2 cups	Standard flour
2	Eggs
2 tsp	Baking powder
½ tsp	Baking soda
170 g	Dried cranberries

Directions

1. If frozen, thaw blueberries in a sieve. Line the base of a 20cm square cake tin with baking paper.
2. Process butter, sugar and lemon zest in a food processor until combined.
3. Add the eggs, sifted flour, baking powder and baking soda and process just to combine. Mix through the blueberries and cranberries. Spoon in to the prepared tin.
4. Bake at 180C for 45 minutes. Cool in tin for 10 minutes.