Citrus and Blueberry Slice

1. Preheat oven to 170C, 325F, Gas Mark 3.
2. Lightly oil a 20cm round cake tin.
3. Rub plain flour, butter and 200g of the sugar with fingertips until it forms a thick paste, or food process for 2-3 minutes. Press into a lightly oiled cake tin until even. Bake for 15 mins until golden.
4. Whisk eggs, juice and zest, self raising flour, the remaining sugar, and salt together and pour over the cooked base. Sprinkle over blueberries and return to oven for 15 mins until topping is set but still wobbly.
5. While the cake is still warm, remove carefully from the tin.
6. Sprinkle on more blueberries and more zest (optional). Dust with icing sugar and allow to cool.
7. Make the coulis. Place raspberries, lemon juice and water into a Pyrex jug and microwave for 2 minutes.
8. Mash or use hand blender to blitz to a smooth puree. You can go a step further and press it through a sieve, if seeds are unwanted.
9. Slice cake and pour over raspberry coulis. (Coulis freezes well, if there’s any left.)

For the cake
150g Mortons Plain Flour
2 tablespoons Mortons Self Raising Flour
100g butter, softened
3 eggs, beaten
Zest and juice of one lemon
225g caster sugar
Pinch of salt
50g blueberries
Icing sugar for dusting

For the raspberry coulis
200g fresh raspberries
Juice of 1 lemon
50mls water