Blueberry Muffin Cake
Ingredients
- 4 ounces plain wholemeal flour
- 8 ounces plain white flour
- pinch salt
- 1 tsp baking powder
- grated rind 1 orange
- 6 ounces light brown sugar
- 8 ounces blueberries or bilberries
- 2 eggs
- 1/4 pint milk
- 1 ounce melted butter
- milk to glaze
- demerara sugar
Instructions
Line a 7.1/2" cake tin with cake liner or greaseproof paper. Set oven to 425F (220C, Gas Mark 7). Sift the flour, salt and baking powder. Stir in the orange rind, sugar and berries. Whisk the eggs, milk and butter together. Stir the liquid mixture into the dry mix and mix well. Transfer to the lined tin. Bake above the centre of the oven for 35 mins. Remove the cake from the oven, glaze with milk and sprinkle with the demerara sugar. Return to oven to bake for a further 5 mins. Serve warm or cold. Note: You can also make muffins with this recipe. Reduce baking time to 20 mins. Brush with milk, sprinkle with sugar and return to oven for 5 mins.
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