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As Game of Thrones season 4 comes to a close, so do my Game of Thrones themed Sunday dinners. Sad Face. I’ll give you a sweet ending because the show (most likely) will not. Lemoncakes with Blueberries. 

Anyone who watches the show knows that Sansa loves her lemoncakes. And why shouldn’t she? They are sweet, tart and they scream summertime. Hell, I’m starting to love lemoncakes! This recipe has minimal ingredients and is fairly quick to make. I think it took me 25 min from start to finish. For a medieval treat, you can try the Elizabethan Lemoncakes straight from the Game of Thrones Cookbook. They are more like lemon cookies and they are fantastic!

Later came sweetbreads and pigeon pie and baked apples fragrant with cinnamon and lemon cakes frosted in sugar, but by then Sansa was so stuffed that she could not manage more than two little lemon cakes, as much as she loved them. —A GAME OF THRONES

 

Ingredients:
1/2 cup butter, softened
1/2 cup light brown sugar
2 large eggs, lightly beaten
zest and juice 1 lemon
3/4 cup self-raising flour
1/4 cup blueberries
For the topping
1 cup Greek yogurt 
2 Tbsp icing sugar
1 large egg
1 tsp vanilla extract

Method:
1. Grease a muffin tin. Cut out 12 half inch strips of parchment, cut in half and lay inside each muffin hole to make a cross. Trim the ends so they rise about 1cm above the rim of the holes. You’ll use these as handles to remove the cakes when they are cooked.
2. Heat oven to 350 F.
3. Beat butter and sugar until pale and creamy. Slowly add eggs, then add the lemon zest and half the juice. Mix well. 
4. Add half of the flour, stir in the remaining lemon juice, then the remaining flour.
5. Spoon the cake mixture into the tins, about 1 heaped tbsp per case, then smooth over with the back of a spoon. Sprinkle a couple of blueberries over each cake, then bake for 10 mins.


6. To make the topping, whisk together the Greek yogurt, icing sugar, egg and vanilla extract until smooth. Take the cakes out of the oven – they should be pale and just firm. Gently press down to make a flat top, then spoon some topping over each cake – the holes should be filled almost to the top. Scatter over some more blueberries. Return to the oven and bake for 5-7 mins more until the topping is just set and gives only a little wobble when tapped.
7. Leave the cakes to cool in the tin, then gently ease away from the sides of the tin and lift out using the paper handles.