One of my favourite fruits is a blueberry, and I love blueberry muffins. I thought I'd try to use one of my usual recipes, but instead of individual muffins, make a muffin cake. I've added a topping to give it more crunch.
There used to be a prolific blueberry bush in the garden, but sadly this year it decided it had had enough!
Preheat oven 190C/gas5 Grease a 900g loaf tin.
In a bowl mix together 280g plain flour, 1/2 tpsn salt, 1/2 tspn bicarb and 1 tspn cinnamon.
In another bowl beat together 2 eggs, 100g caster sugar and 85g light brown sugar,then mix in 125ml sunflower oil, 125ml sour cream and 1 tspn vanilla extract.
Gently mix the dry ingredients into the wet one, but don't overmix
Stir in 290g blueberries dusted in 1 tbspn flour to stop them sinking in the cake.
Topping: 100g caster sugar, 50g plain flour, 50g butter cubed and 1/2 tspn cinnamon. Mix together to crumbs, then sprinkle over the top of the cake.
The trick with the flour worked, as the blueberries were well distributed through the cake.
A nice moist texture, with the juicy fruit and the crunch from the topping. A success, and a change from the usual muffins.