164 g Plain flour
1 tsp (6g) Baking powder
1/4 tsp (2g) Bicarbonate of soda
110ml Vegetable oil
110g Caster sugar
1.5 Lemon zest
30ml Lemon juice
45g Caster sugar
50ml Cold water
1 1/2 tsp (9g) Cornflour
Preheat the oven to 180C (160C fan). Grease the sides and line the base of a springform cake tin.
In a mixing bowl add the flour, baking powder, bicarbonate of soda then mix together.
In a separate jug whisk together the oil, sugar, creamer, lemon zest and juice.
Pour the creamer mixture into the mixing bowl with the flour mixture. Mix together.
Pour the cake batter into the springform tin. Place in oven to bake for 30-35 minutes.
Leave to cool for 10 minutes. Move to a wire rack to cool for another 15 minutes.
Meanwhile make the compote. Into a saucepan add the blueberries, lemon, sugar, cornflour and cold water. Bring to the boil then simmer for 3-5 minutes.