I was really craving baking today. I hadn’t baked anything for a while but it is World Baking Day today so I felt I had to.
I once made a lemon and blueberry flapjack thing years ago and I hadn’t quite perfected the cooking style as it had a total soggy bottom, Mary Berry would put me in the kitchen corner of shame for sure. But, despite the soggy bottom, the flavours were divine.
So because I had some sad looking lemons, frozen blueberries and white chocolate chips I decided to make this today.
My white chocolate chips were mixed in a general jar with dark and milk chocolate chips, so I painstakingly picked out all the white ones. Note for future – don’t mix. I would say use fresh blueberries for this recipe. Using frozen will give you a definite soggy bottom, and no one wants to piss off Mary Berry.
100G white chocolate (chips or a bar broken into pieces)
Grated zest of 2 lemons
200g plain flour
1.5 tea spoons of baking powder
3 eggs, beaten
Preheat the oven to 180 degrees/gas mark 4
Grease a baking tin
Cream the butter and sugar together
Add the beaten eggs and combine
Sieve the flour and baking powder into the mix
Add the lemon zest, blueberries and white chocolate
Mix all together then spoon into the greased tray
Cook for about 45 minutes on a medium shelf, or until a skewer comes out clean from the cake
Bonus tip – if you have no other use for the lemons then cut them into slices and freeze them. When you next have a nice beverage like a Gin and Tonic add a frozen slice as a nice alternative to an ice cube.