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BLUEBERRY CHOCOLATE CAKE

150g butter (room temp)
175g brown sugar
grated rind 1/2 lemon
1 tsp vanilla
2 large eggs
225g flour
2 tsp baking powder
2 Tbs cocoa
1 tsp cinnamon
pinch salt
170 to 200g blueberries
about 100 ml milk

Preheat oven to 180 C. Grease and base-line a large loaf tin (about
22cm by 13cm and 7cm deep) with greased paper.

Cream butter and sugar until light and fluffy. Beat in the rind
and vanilla, then add the eggs one by one.

Sift together the dry ingredients. Stir into creamed mixture with
the blueberries. Finally stir in milk to make a soft batter.
Spread into prepared pan. Bake at 180 C for 50-55 mins. Cool in
pan for 5 mins.then turn on to a rack to cool.

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