For the cake
For the drizzle
For the topping
Blueberries, to decorate
To prepare the cake
Preheat the oven to 180C/fan 160C/gas 4.
Line a 25cm square cake tin with baking parchment on the base and brush the sides with melted butter.
Place the eggs and Siúcra sugar into a bowl and whisk until light and fluffy.
Pour in the melted butter, lemon zest and juice and whisk for a further 1 minute.
Sift the flour and baking powder together then carefully fold into the mix. Add just enough milk to form a soft cake batter.
Pour the batter into the prepared tin and bake for about 25 to 30 minutes or until a skewer is inserted and it comes out clean.
Leave to cool completely on a cooling rack.
To prepare the topping
Place the butter, soft cream cheese into a mixer with the icing sugar and vanilla extract and whisk until light and fluffy. Add the lemon zest and juice
To assemble the cake
When the cake is completely cold, make large holes with a skewer or a straw randomly into the cake but not all the way down.
To make the drizzle
Place the blueberries, orange juice and icing sugar into a blender and puree until smooth. Then pour into a saucepan and heat. When warm, pour this over the top of the cake and leave to cool before decorating.
To decorate the cake
Spread the topping over, sprinkle blueberries on and arrange the sprigs of rosemary.
Recipe supplied by Catherine Fulvio