Blueberry Muffin Cake
INGREDIENTS:
4 oz Plain wholemeal flour
8 oz Plain white flour
1 pn Salt
1 ts Baking powder
1 Orange; grated rind of
6 oz Light brown sugar
8 oz Blueberries or bilberries
2 Eggs
1/4 pt Milk
1 oz Melted butter
Milk to glaze
Demerara sugar
4 oz Plain wholemeal flour
8 oz Plain white flour
1 pn Salt
1 ts Baking powder
1 Orange; grated rind of
6 oz Light brown sugar
8 oz Blueberries or bilberries
2 Eggs
1/4 pt Milk
1 oz Melted butter
Milk to glaze
Demerara sugar
Line a 7-1/2" cake tin with cake liner or greaseproof paper. Set oven to 425?F. Sift the flour, salt & baking powder. Stir in the orange rind, sugar & berries. Whisk the eggs, milk & butter together. Stir the liquid mixture into the dry mix & 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 & 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 & return to oven for 5 mins.