Lemon Tendercake with Blueberry Compote | Nigella's Recipes | Nigella Lawson

Ingredients

• 225 grams plain flour
• 1½ teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• ¼ teaspoon fine sea salt
• 150 millilitres vegetable oil (plus more for greasing)
• 150 grams caster sugar
• 275 grams coconut milk (see recipe introduction)
• 2 unwaxed lemons (finely grated zest, plus 3 x 15ml tablespoons of juice)
• 1 teaspoon vanilla extract
• 150 grams blueberries
• 1 x 15ml tablespoon fresh lemon juice
• 1 x 15ml tablespoon caster sugar
• 1½ teaspoons cornflour
• 250 grams coconut-milk yogurt
• 2½ teaspoons icing sugar