Blueberry Muffin-Cake Recipe

BLUEBERRY MUFFIN CAKE

4 oz plain wholemeal flour
8 oz plain white flour
pinch salt
1 tsp baking powder
grated rind from 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

For cake: Line a 7 1/2" cake tin with cake liner or greaseproof paper. Set oven to 425°F (220°C, 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 20 mins. Brush with milk, sprinkle with sugar & return to oven for 5 mins.