Irrezestible Blackberry Cake

This lovely moist and tangy family cake is also great made with blueberries or raspberries.

1. Sieve the flour, salt and baking powder into a large bowl. Rub in the fat until it resembles breadcrumbs and then add 110g of sugar. Beat together the egg, milk and lemon rind (save a little for the topping), and then stir into the dry mixture until you have a thick batter.
2. Rinse and dry the blackberries on paper towel then halve any very large ones. Preheat the oven to 180C/350F/gas Mark 4.
3. Pour a good half of the mixture into a lined and greased 15-17.5cm loose-bottomed tin. Sprinkle on half of the blackberries, the rest of the batter and some more blackberries and sugar.
4. Bake for about one hour until firm and golden. Sprinkle with remaining fruit, lemon rind and sugar, and leave to cool in the tin.