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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Another from Tessa Kiros' lovely book, Apples for Jam . I haven't yet tried it, but love using buttermilk and expect it won't be long until I do! Any fresh berries will do - Tessa says frozen ones tend to be a bit too mushy and will collapse. Ingredients:
315 g all-purpose flour |
3 teaspoons baking powder |
90 g caster sugar |
ground fresh nutmeg, to taste |
2 eggs |
250 ml buttermilk |
60 g butter, melted |
1 teaspoon lemon zest, grated |
150 g fresh blueberries |
2 tablespoons demerara sugar |
Directions:
1. Preheat oven to 200C (400F), and flour a 30 by 20cm cake tin with sides at least 5cm deep.
2. Sift the flour and baking powder into a large bowl, and add the sugar and a few good grinds of nutmeg.
3. in another bowl, whisk the eggs until light and fluffy, then add the buttermilk, butter and lemon zest and beat together well.
4. Pour into dry ingredients and mix gently with a wooden spoon until just combined (over-beating will toughen the cake).
5. Spoon mixture into the tin, spreading it out evenly. Scatter the blueberries over the mixture, then sprinkle these with the demerara sugar.
6. Bake in the oven for about 25 minutes, or until a skewer inserted in the centre comes out clean.
7. Leave to cool in the tin, then cut into squares.
8. This keeps well in a biscuit tin for up to a week.
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