Ingredients Jump to Instructions ↓

  1. 200g plain flour

  2. 2 teaspoons baking powder

  3. 60g light brown soft sugar

  4. 65g caster sugar

  5. 2 beaten eggs

  6. 150ml vegetable oil

  7. 175ml milk or buttermilk

  8. 1 teaspoon or a good splash vanilla extract

  9. 150g blueberries tossed in some flour

  10. 1 handful flaked almonds

  11. scatters worth demerera sugar with a little caster sugar

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 170 C / Gas 3. Prepare an 18cm round cake tin. In a large mixing bowl combine all the dry ingredients, so that's the plain flour, baking powder and the sugars.

  2. in a separate bowl or mixing jug combine all the wet ingredients. That's the 2 eggs, vegetable oil, milk or buttermilk and vanilla.

  3. now make a well in the centre of the dry ingredients and tip in the wet ingredients. Now quickly and determinedly fold the two mixtures into one lumpy batter. The trick here is to not overwork the mixture. A few turns with a spoon and you're done. Lumps are good, I know it goes against every baking fibre in your body but lumps in muffins equal lightness.

  4. Now just tip in your blueberries and give one last stir before pouring into the greased cake tin. If you like you blueberries to bleed into the mixture a lot I recommend halving them or squishing a few. The reason for tossing the fruit in flour before should help keep them suspended in the cake batter while it cooks so that they don't all end up at the bottom.

  5. Now create the crusty top by scattering over the flaked almonds and a good sprinkling of demerara sugar. I find demerara is the best sugar to use on cake toppings; it gives a good crispy sugar crust.


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