Berry & Buttermilk Cake

Directions

1. 1
   Preheat oven to 200C (400F), and flour a 30 by 20cm cake tin with sides at least 5cm deep.
2. 2
   Sift the flour and baking powder into a large bowl, and add the sugar and a few good grinds of nutmeg.
3. 3
   in another bowl, whisk the eggs until light and fluffy, then add the buttermilk, butter and lemon zest and beat together well.
4. 4
   Pour into dry ingredients and mix gently with a wooden spoon until just combined (over-beating will toughen the cake).
5. 5
   Spoon mixture into the tin, spreading it out evenly. Scatter the blueberries over the mixture, then sprinkle these with the demerara sugar.
6. 6
   Bake in the oven for about 25 minutes, or until a skewer inserted in the centre comes out clean.
7. 7
   Leave to cool in the tin, then cut into squares.
8. 8
   This keeps well in a biscuit tin for up to a week.