Blueberry Muffin Cake
Ingredients
- 275 gr. (10 oz.) plain flour
- 1 level tsp. ground cinnamon
- 1 level tsp. baking powder
- ½ tsp. salt
- 175 ml. (6 fl. oz.) milk
- 75 gr. (3 oz.) golden caster sugar
- 2 large eggs
- 110 gr. (4 oz.) butter, melted & slightly cooled
- 275 gr. (10 oz.) blueberries
- 75 gr. (3 oz.) blueberries
- 1 heaped tbsp. demerara sugar
- 75 gr. (3 oz.) pecans, roughly chopped
- Preheat oven to 180°C. Grease the sides of a 20 cm (8") spring form or loose-bottomed cake tin and line the base with baking parchment.
Method
Weigh out all the ingredients before you start.
Sift the flour, cinnamon, baking powder and salt into a small bowl. In a separate large bowl, whisk together the milk, sugar, eggs and melted butter.
Now sift the flour into the milk and egg mixture. Quickly fold in the dry ingredients with a metal spoon, about 15 seconds, no beating or stirring. As in muffin mixtures, do not over-mix. The mixture will be a little lumpy; this is what makes it light. Quickly fold in the blueberries.
Spoon the mixture into the tin and sprinkle over the extra blueberries, finish by sprinkling over the demerara sugar and the chopped pecans.
Bake at 180°C for about an hour, until it is springy in the centre and a cake tester comes out clean. Leave to cool in the tin for ½ hr. then loosen all round and transfer the cake to a wire rack.
Variation: This is also nice as a dessert, warmed and served with blueberry compote and double cream. For the compote: place a good handful of blueberries in a pan with some sugar and warm for a minute or two until the juices are released and the blueberries lightly softened.
