Lemon, blueberry and almond 'teacake'

Ingredients:

190g unsalted butter, cubed

190g caster sugar

finely grated zest of 1 lemon

4 large eggs, lightly beaten

190g ground almonds

45g plain flour

1/4 tsp baking powder

1/4 tsp salt

60ml lemon juice

100g blueberries, plus an extra 70g to garnish

icing:

160g icing sugar

35ml lemon juice

Method:

Preheat the oven to 160 degrees C fan. Grease all 12 moulds of a muffin tin with butter and flour.

Place the butter, sugar and lemon zest in a bowl and and mix with paddle attachment. Beat until light, then add the eggs one by one. Add the ground almonds in three batches. Sift flour, baking powder and salt into a bowl, then fold this carefully into the butter mixture. Finally, add the lemon juice. Spoon the mixture into the mould. Push some blueberries into each muffin. Bake for 30-35 mins until the edges are lightly golden. Remove from the oven to cool. Remove from moulds and let cool completely upside down on a rack.

To make the icing mix icing sugar and lemon juice until it has a thick pouring consistency.

Pour over the cakes and let the icing dribble down the edges. Decorate with blueberries in the centre of each cake.