Perfect served slightly warm, topped with crème fraîche, this moist cake can be served as a dessert or as a treat at teatime.
- 150g blueberries
- 125g self-raising flour
- 200g unsalted butter, softened
- 200g caster sugar, plus extra for dusting
- 4 eggs, separated
- Preheat the oven to 180°C. Grease and line the base and sides of an 18-20cm round, loose-based cake tin with baking parchment. Rinse the blueberries, pat dry and dredge in 1 teaspoon of the flour.
- In a large bowl, cream together the softened butter and 175g of the caster sugar until very pale and fluffy. Beat in the egg yolks. Sift the remaining flour into the bowl and gently stir in.
- Whisk the egg whites in a thoroughly clean bowl until soft peaks form. Gradually whisk in the remaining sugar. Using a large metal spoon, fold a quarter of the whisked mixture into the creamed mixture to lighten it a little, then fold in the remainder. Turn into the tin and gently level the surface.
- Scatter with the floured blueberries. Bake in the oven for about 1 hour or unitl the surface feels firm and a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 10 minutes, then transfer to a serving plate. Scatter with extra blueberries and dust with extra sugar. Enjoy!!!