Lemon and Blueberry Squares

Preheat the oven to 180°C and line your tin with non-stick baking paper.

Sift the flour into a large mixing bowl. Add the sweetener, reduced-fat spread, eggs, lemon zest, and juice of one of the lemons. Beat with an electric hand mixer for 1-2 minutes — until smooth, creamy, and fully combined.

Pour the cake batter into the tin and then drop the blueberries on to the top of the cake batter. Place the tin into the oven and cook for 25 minutes, until lightly golden brown and risen. Test that the cake is cooked by inserting a skewer into the centre of the cake. The skewer should come out clean.

Leave to cool in the tin for 5 minutes, then remove the cake and leave to cool completely on a wire rack.

Add the icing sugar to a small bowl, then add the remaining lemon juice, and stir to combine. Once the cake is cool, use a pastry brush to spread the lemon and icing juice mixture on top of the cake.

Cut the cake into 12 equal squares. Serve!