275g flour
1 teaspoon baking powder
½ teaspoon salt
2 eggs
75g castor sugar
275g fresh or frozen berries
170ml milk
110g butter, melted
½ teaspoon ground cinnamon

Topping:

75g raw sugar
1 teaspoon cinnamon
50g finely chopped hazelnuts

Preheat the oven to 190°C then line a 23cm spring from tine with greased paper. The dry ingredients must be sifted twice, so sift the flour, baking powder and salt into a bowl. In another bowl, whisk the eggs, sugar and milk then add the melted butter and whisk again. Sift the flour mixture onto the egg mix and fold in using as few folds as possible (do not over mix the batter). Fold the blueberries in and pour into the tin. Mix the topping ingredients together and sprinkle over the cake. Cool in the centre of the oven for 75 minutes or until the cake feels springy in the centre. This cake is delicious served hot in thick slices with yoghurt or cooled and served as a tea cake.

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