Lemon Blueberry and Almond Teacakes

🥘 Ingredients

• unsalted butter 190 g
• caster sugar 190 g
• lemon zest 1 tsp
• eggs 4
• ground almonds 190 g
• flour 45 g
• salt 0.12 tsp
• baking powder ¼ tsp
• lemon juice 60 ml
• blueberries 100 g
• blueberries 70 g

Teacakes

1. 1

   Preheat oven to 350°F / 180°C. Grease and flour all 12 holes of a muffin tin .
2. 2

   Beat unsalted butter , caster sugar and lemon zest together til light and creamy, then add eggs and ground almonds in three or four alternate batches. Fold in flour , salt and baking powder , then finally add the lemon juice . Spoon batter into the muffin moulds and divide the blueberries between them - pushing the berries down into the batter a bit.
3. 3

   Bake for 30-35 minutes or until edges are golden and a skewer inserted into the middle of a cake comes out clean. Remove from oven, let cool in tin for ten minutes then turn out onto wire rack to cool completely, making sure they are sitting upside down (ie: smaller end on top).

Icing

1. 1

   Sift icing sugar into a bowl and add lemon juice til mixture is thick but pourable. Spoon icing over cakes and top with blueberries .