Lemon and blackberry bundt cake

Ingredients

serves 12

• 340g self-raising flour
• ¾ tsp bicarbonate of soda
• ½ tsp fine sea salt
• 150g caster sugar
• 120ml vegetable oil
• 200ml soya milk
• 60ml lemon juice (1 lemon)
• Zest of 2 lemons, finely grated
• 130g fresh or frozen blackberries + 8 berries for topping
• 1 tsp icing sugar

Directions

1. Preheat the oven to 180°C. Grease a bundt tin.
2. In a large bowl, add the flour, sugar, baking soda and salt, then mix.
3. Combine the oil, milk, lemon juice and lemon zest and mix well. Pour the wet mixture into the dry mixture and gently fold together, then fold in the blueberries.
4. Pour the batter into the tin. Bake for 50-55 minutes, until a skewer inserted in the centre comes out clean. Leave to rest for 10 minutes before tunring out to cool completely. Dust with icing sugar and serve.