Blueberry Cake

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.

Ingredients: 

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.

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Method:

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.

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Pour the batter in your oiled mould and add the 2 punnets of blueberries.

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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.

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