[RECIPE IN SHOW NOTES]    Lemon zest adds an amazing brightness to sweet baking, but Simon is into adding it to tomato-based sauces for pasta or a baked fish. To which I reply “WHAT?!” and need to hear more. AS DO YOU!!    Want more food tips? Check out the 5 Minute Food Fix Instagram.    This recipe is based on something I saw in the paper by Julia Busuttil Nishimura.    250g caster sugar  Zest of 1 lemon  1 tsp Vanilla extract  2 large eggs  150ml Olive oil  250g sour cream  250 g SR Flour  1 tsp Cardamom  1 tsp Cinnamon  150g blueberries     In the bowl of your stand mixer, rub the lemon zest into the sugar with your fingertips to macerate and awaken the zesty aromas. Add the eggs and whisk until combined then add in the oil, sour cream and vanilla and whizz until well-mixed.  Sift in the flour, salt, cardamom and cinnamon and mix only until just combined.  Pour into a 23cm prepared tin and top with the blueberries.  Bake in a 180C preheated oven for 50-60 minutes. Allow to cool before tipping out of the tin and serving. Add more blueberries and freshly whipped cream if you can be bothered!  See omnystudio.com/listener for privacy information.