Blueberry ring-shaped cake

Beat the eggs with the brown sugar and lemon zest in a bowl.

In another bowl, whip the cream with an electric whisk until stiff, adding the caster sugar a little at a time.

Add the egg mixture to the cream, mixing from the bottom up.

Fold the flour and baking powder carefully into this mixture.

Lightly flour about 200 g blueberries, then add them to the mixture, stirring gently.

Grease and flour a ring-shaped cake mould and pour the mixture into it, making sure it spreads evenly.

Bake at 180 degrees and cook for about 45 minutes.

Remove the cake from the mould and leave to cool.