Lemon drizzle cake is one of my favourites. I used to be a Black Forest Gateau sort of girl, but there's something so simple about the crunch and sweet tartness of a lemon drizzle, perfect with a cup of green tea. To go along with my lemon drizzle, I made some crystallised blueberries. They are really simple to make and are great for adding texture to a dessert, or for a sneaky snack that isn't quite naughty but treads the line of good and bad. You can also crystallise blackberries, raspberries and even rose petals this way.It's pretty simple. Coat your blueberries in some egg white, blot any excess off and then roll in caster sugar. Leave them to one side for an hour or so and the enjoy their crunchy goodness. I used a Nigella recipe for my lemon drizzle cake, but substituted any dairy products for a soya alternative. For the cake: 125g soya butter 175g caster sugar 2 large eggs zest of 1 lemon 175g self raising flour pinch of salt 4 tablespoons soya milk loaf tin buttered and lined For the drizzle: juice of half a lemon 100g icing sugar Preheat oven at 180. Cream together butter and sugar and add eggs and lemon zest, then fold in the flour and the salt, mixing thoroughly and then add the milk. Spoon the batter into your tin and bake for 45 mins or until cake tester comes out clean. When your cake has cooled, mix the lemon juice and icing sugar until smooth and drizzle on top. Then decorate with leftover lemon bits and amazing crystallised blueberries. Really, really delicious.