| Cook Time | 25 minutes |
| Servings | serves |
Ingredients
- 2/3 cup Lemon Butter
- 250 grams Blueberries
- 125 grams Butter at room temperature
- 1/2 cup Caster Sugar
- 1 teaspoon Vanilla Extract
- 2 Eggs
- 1 cup Self Raising Flour
- 1/2 cup Plain Flour
Ingredients
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Instructions
- Preheat over to 180c. Line bases of a 6 hole texas muffin tin with baking paper. Put 2 teaspoons lemon butter in each hole. Top with blueberries.
- Using an electric beater, beat butter, sugar and vanilla until light and creamy. Add eggs, 1 at a time, beating well after each addition. Gently fold in flours and remaining lemon butter. Spoon over blueberries.
- Bake for 20-25 minutes or until cakes are cooked though when tested with a skewer. Stand cakes for 5 minutes, then turn out onto a baking paper lined cake cooler. Serve warm or cold, drizzled with cream or custard.
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