Blueberry and lemon cake

½ cup sugar
2 eggs
2 cups self raising flour
½ cup milk
1 cup blueberries
½ cup cream
2 teaspoons grated lemon rind

Syrup

½ cup lemon juice
½ cup castor sugar

Cream butter and sugar until light and fluffy, add lemon rind. Add eggs one at a time, mixing until just combined. Fold in sifted flour, alternating with combined milk and cream. Add half the blueberries. Spread into a prepared 20cm ring tin. Sprinkle with remaining berries. Bake in a moderate oven about 45 minutes. Stand in the tin for 5 – 10 minutes, turn out onto wire rack. Syrup: Place sugar and lemon juice in a small saucepan and place over a moderate heat until sugar has dissolved about 5 minutes. Drizzle hot syrup over the cake. Serve with whipped cream or mascarpone, strawberries and blueberries and garnish with lemon strips.