Blueberry Buckle
Ingredients
135g plain flour and an extra 1/2 tablespoon
1 teaspoon baking powder
25g soft butter
60g caster sugar
1 egg
50ml milk
125g blueberries
Topping
25g soft butter
30g caster sugar
20g plain flour
1/4tsp cinnamon
flavoured cream
greek yogurt
creme fraiche double cream
vanilla icing sugar
Method
1 Preheat oven 180°C 375°F Gas 5.
2. Butter and base line a 20cm/6inch round tin with baking paper & grease the paper with butter.
3. Cream the butter and sugar until pale and fluffy.
4. Beat the egg and add to the mixture. Beat with a wooden spoon until well combined.
5. Measure out the flour and baking powder, sift into a a small bowl and reserve.
6. Measure out milk into a jug.
7. Add the flour to the creamed mixture in 3 parts, alternating with the milk.
8. Pick over the berries, remove any stalks.
9. Toss the berries into the extra 1/2 tablespoon of flour (to separate and scatter evenly through the batter) then fold in.
10. Spoon the mixture into a prepared tin.
11. Combine ingredients for topping with a fork to make a crumbly mixture.
12. Sprinkle this over the cake.
13. Bake for approx 1/2 hour, then test with a skewer; if it comes out clean the cake is done.
14. Cool on a wire rack, then serve with either flavoured cream, yogurt, creme fraiche and a dusting of icing sugar
