Another way to eat blueberries in a cake - this is like a big loaf-shaped muffin made with buttermilk (I think blueberries and buttermilk seem to work well together).
You combine the wet with the dry ingredients until just combined, and then cook in a lined loaf tin at 180 C for one hour.
(I undercooked mine and only cooked it for 50 mins - it needed the extra 10 mins because it's a bit squashy in the middle - I think the kitchen got a bit busy at that time and I took it out too early without thinking.)
This is the kind of cake I like - easy to make, not very sweet (I only added 3/4 cup of sugar), solid and filling.
2 cups (300 g ) plain flour
2 tsp baking powder
1 tsp bicarb of soda
1/2 tsp ground nutmeg
1 cup (220 g) demarara sugar
1 punnet blueberries
1 egg, lightly beaten
60 g butter, melted
1 cup (250 ml) buttermilk
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