BLUEBERRY MUFFIN CAKE

BLUEBERRY MUFFIN CAKE

Ingredients:
4 oz plain wholemeal flour
8 oz plain white flour
pinch salt
1 tsp baking powder
grated rind of 1 orange
6 oz light brown sugar
8 oz blueberries or bilberries
2 eggs
1/4 pint milk
1 oz melted butter
milk to glaze
demerara sugar
Instructions:
Line a 7.1/2″ cake tin with cake liner or greaseproof paper. Set oven to 425oF (220oC, Gas Mark 7). 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 20mins. Brush with milk, sprinkle with sugar & return to oven for 5 mins.