Double Blueberry Cake
- 2 1 pound loaf tins
- electric whisk, for ease - nice but not necessary
- two mixing bowls, a jug, scales
preheated oven, 180C 350F, GM4
- 7oz self raising flour
- 6oz caster or granulated sugar (preferably which has had a vanilla pod stored in it for the last 3 months)
- half a teaspoon of cinnamon
- 4oz fresh blueberries, weighed then washed. Frozen ought to work too.
- 2 large eggs
- 6oz blueberry jam (I use confiture de myrtilles sauvages, which is a very soft French jam made with very small blueberries)
- 5.5 fluid oz milk
- 2.5oz butter, melted but not hot
- Grease the loaf tins and line with baking paper. I line the bottom and the long sides, leaving the ends of the paper sticking out for easy removal of the cake from the tin.
- In one bowl (your bigger one if you have different sized ones) stir together the flour, sugar and cinnamon. Make a well in the centre.
- In the second bowl beat 2 eggs, add the milk, then beat in the melted butter a little at a time, then beat in the jam. It is fine if your toddler assistant dumps all the butter in at once providing the butter is not hot enough to cook the eggs. If the butter starts to re-solidify and gets crusty, just beat well to break up the lumps.
- Pour some of the wet ingredients into the dry and stir the wet area to start combining the dry ingredients in - the floury mix should gradually pull away from the side of the bowl into the wet. Add more wet ingredients as the mix gets thick, then start to beat and add the rest of the wet ingredients and beat in.
- Stir in the blueberries.
- Divide the mix between the loaf tins and bake for 40-50 minutes, until a sharp knife comes out clean and the surface comes back when gently poked with a finger.
- Allow to cool for a few minutes before lifting out on to a wire cooling rack.
This page was last updated by Mad Hatter
on 22nd January 2011.