MUNCH RATING: 4/5
Steve's mum bought a punnet of blueberries and they were going bad so I cooked this cake to use them up. The blueberries make this sponge lovely and moist and surely this counts as 1 portion of your 5-a-day fruit & veg!
This is so quick and easy to make, especially if you use a food processor to mix.
This is lovely served when it's still slightly warm with a nice cup of tea!
- Makes: One 8-inch cake
- Oven temperature: Gas mark 4/350°F/180°C
- Oven shelf: Middle shelf
- You will need: an 8-inch x 1½ inches deep, non-stick loose bottomed sandwich tin, greased (or silicone pan works well as no need to grease)
- 1 stick (110g/4oz) soft butter
- 1/2 cup (110g/4oz) caster sugar
- 1¼ cups (150g/50z) self-raising flour
- 2 large eggs, lightly beaten
- 2 tablespoons milk
- 1½ cups (225g/8oz) fresh or frozen blueberries
- Preheat the oven to Gas mark 4/350°F/180°C.
- Cream the butter and sugar together in a mixing bowl until pale in colour, then gradually mix in the eggs, adding a tablespoon of flour to stop the mixture splitting. Then add the rest of the flour followed by the milk.
* Alternatively put all the ingredients into a food processor and blitz until smooth. Spread the mixture into the tin.
- Gently fold in the blueberries until evenly distributed.
- Bake in the centre of the oven for 30-45 minutes, until golden brown all over (Use the shorter time if using fresh fruit and longer time if using frozen).
- Leave the cake to cool in the tin, then turn out and dredge with icing sugar.