Easy like a Sunday morning, or in my case Sunday afternoon. Bit of Edith Piaf in the background and a few more boxes unpacked now that I’ve moved. Cats are happy out playing in the garden and I want cake. I also need to start using what’s in my freezer. So two punnets of blueberries have come out to play. Here’s what I did.
4 heaped tablespoons of flour (of you want to make this cake gluten free just use 2 tablespoons of ground almonds and 2 tablespoons of corn flour); 4 heaped tablespoons of sugar, 1 packet of dry yeast, bit of salt, 3 large eggs, a mug of milk (not up to the very top (about 3/4 of a normal mug); 1 tablespoon of rhum, 2 punnets of blueberries.
Pre-heat the oven to 180 C (gas mark 4). In a large bowl mix all your flour, sugar, yeast, salt and eggs. Once you have mix them well add the milk and rhum. The batter is quite liquid.
Pour the batter in your oiled mould and add the 2 punnets of blueberries.
Place in the oven and leave it for 40 min. It will be set but still have a tiny bit of a wobble. If you think it’s not cooked enough, turn off the oven and leave the cake in the closed oven for another 10 min.