1 teaspoon vanilla essence
175g brown sugar
2 large eggs
Grated rind of ½ lemon
2 tablespoons cocoa
225g flour
1 teaspoon cinnamon
About 100ml milk
170-200g blueberries
1 teaspoon baking powder
150g butter
pinch salt

Preheat oven to 180°C. Cream butter and sugar until light and fluffy. Beat in rind and vanilla, then the eggs one by one. Sift together flour, baking powder, cocoa, cinnamon and salt. Stir into creamed mixture with blueberries. Finally stir in milk to make a soft batter. Spread in prepared 22cm tin. Bake for 50-55 minutes. Cool in tin for 5 minutes then turn on to a rack to cool.

  • 1