Lemon and Blueberry Sponge

This is a delightful dessert to serve with Hot Custard.

Ingredients  Makes 6

100 grams of  self Raising flour
1/2 tsp Bicarbonate of Soda
50 grams of caster sugar
100 ml of milk
1 egg
zest of 1 lemon
2 tbsp of olive oil and extra for  greasing
75 grams of Blueberry

Method

1) Sift the flour into a large bowl , stir in the bicarbonate of soda and sugar and make a well in the centre.
2) Bear together the Egg , Milk and lemon zest and pour into the well and fold into the Dry mixture.
3) Fold in the Blueberries and divide the mixture into the greased holes of the muffin tray.
4) Bake for 15 minutes at 170 oC and Serve with Custard.

Sponges Cooling off
Serve with Custard



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