Blueberry, lime and coconut cake

Something sweet, but not too sweet, and simple for an afternoon tea or dolloped with a little creme fraiche for dessert.
There is nothing complicated about this cake, just a variation on a classic sponge mix, combining some of our favourite flavours and using a bargain punnet of blueberries from the reduced section in the supermarket.

120g butter
60g sugar
2 eggs
60g coconut flour
100g plain yogurt
100g self raising flour
grated zest and juice of a lime
170g blueberries
2 tsp sugar

Heat the oven to 170ºC and grease an 8½" cake tin

Beat the butter and sugar until soft and pale in colour, then whip in the yogury, mixing until it is all well combined.  Mix in the coconut flour and the lime zest.
Add the eggs and beat well.
Fold in the flour and 100g of blueberries and spoon the batter into the prepared cake tin.
Bake for 25 minutes until it passes the skewer test.

Meanwhile place the remaining blueberries into a small saucepan (a copper saucepan is not esssential, but it is deal for this) with approx 20ml wateer nad the sugar.  Heat gently until the blueberries soften and start to bleed juice into the water and the sugar dissolves.  REmove from theh eat ad add the lime juice.
Taste, you want these to be on the sour side to contrast with the sweet cake.
Take the cooked cake out of the oven and spoon over the cooked blueberries with all the juice.
Leave the cake to cool and absorb all of the juice before carefully turning out on to a serving plate.
Serve with a cup of tea or a glass of fizz.

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