Berry & Buttermilk Cake

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READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 200C (400F), and flour a 30 by 20cm cake tin with sides at least 5cm deep.
  • Sift the flour and baking powder into a large bowl, and add the sugar and a few good grinds of nutmeg.
  • in another bowl, whisk the eggs until light and fluffy, then add the buttermilk, butter and lemon zest and beat together well.
  • Pour into dry ingredients and mix gently with a wooden spoon until just combined (over-beating will toughen the cake).
  • Spoon mixture into the tin, spreading it out evenly. Scatter the blueberries over the mixture, then sprinkle these with the demerara sugar.
  • Bake in the oven for about 25 minutes, or until a skewer inserted in the centre comes out clean.
  • Leave to cool in the tin, then cut into squares.
  • This keeps well in a biscuit tin for up to a week.
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