How many times have you bought blueberries, put them in the fridge, only to forget about them until it’s too late? This happened me recently. While they were probably still scoring a 5/10, they had gotten a little soft and I just wasn’t loving the texture. All that said, food waste is one of my pet peeves so throwing them in the bin wasn’t an option. I decided to give my trusty Madeira Cake a glow up with the addition of these blueberries and the result was worthy of this new recipe being written. The guests even said it looked shop bought – there’s a compliment!

I haven’t tried it, but I can’t see a reason why this recipe wouldn’t work with other fruit like raspberries or blackberries. The main thing is that you coat your choice of berries in cornflour to prevent the juices from interfering with the integrity of the cake.

Hope you enjoy!

Amy x

Ingredients
100g blueberries, halved
2 tsp cornflour
6oz butter, softened
6oz caster sugar
3 eggs
1 tsp vanilla essence
8oz self-raising flour

Method
Grease and line a 2lb loaf tin. Preheat the oven to 180C.

Coat the halved blueberries in the cornflour and set aside.

Cream together the butter and caster sugar until light and fluffy.

Beat in the eggs and vanilla essence, adding 1 tbsp of flour with the addition of each egg.

Fold in the remaining flour followed by the coated blueberries.

Transfer to the prepared loaf tin and bake in the preheated oven for 1 hour.

Allow to cool completely in the tin before cutting. Store in an airtight container.