Finally for this week, I was tempted by the delicious looking blueberries, fresh in at Riverford this week. These are delicious just sprinkled on your breakfast but I was inspired to make a cake which I have often made when cooking Riverford lunches. This cake is super easy and I particually like it as it works equally well as a pudding with a dollop of Crème Fraiche or Clotted Cream, as it does with a cup of tea in the afternoon. You can either bake it is the traditional bundt tin (I managed to find one in Elys sale) or else try it in cupcake cases.
2 cups plus 8 Tbsp. Plain Flour (14oz)
1 tsp. baking powder
1/2 teaspoon salt
5 large eggs
1 2/3 cup sugar (14oz)
2 1/2 cups (10 ounces) unsalted butter, diced, at room temperature
2 Tbsp. Vanilla Bean Paste
1 cup/punnet blueberries
Set an oven rack to the middle position, and preheat the oven to 170⁰C. Butter a standard-sized Bundt tin and dust it with flour, shaking out any excess. Do this well – the edges of Bundt tins can stick. In the bowl of a food processor, blend eggs and sugar until thick and pale yellow. Add butter and vanilla, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the sides of the bowl. If the mixture looks curdled, don’t worry. Add dry ingredients saving back 1 tbsp. of flour, and process just to combine. Do not over mix. The batter should be thick and very smooth. In a bowl, toss berries with the remaining tablespoon of flour. Pour batter into the prepared pan, spreading it evenly across the top. Bake until a toothpick inserted in the cake’s centre comes out clean, 1 to 1 1/4 hours. Transfer cake to a rack, and allow to cool. Carefully invert the cake out of the pan onto the rack, and cool for at least 20 minutes before slicing. Serve slightly warm or at room temperature.