This is a fruity twist on classic gingerbread. If you can't get fresh blueberries, simply buy some frozen ones and defrost them a bit before you put them in the cake.
- 250g plain flour
- 225g buttermilk
- 200g caster sugar
- 125ml vegetable oil
- 145g blueberries
- 1 egg
- 3 tbsp. black treacle
- 2 tbsp. white sugar
- 1 tsp. ground cinnamon
- 1.5 tsp. ground ginger
- ½ tsp. ground nutmeg
- 1 tsp. bicarbonate of soda
- Pinch of salt
Preheat the oven to 180C/gas mark 4. Line and grease the insides of a 28cm baking dish – you can use something smaller.
In one bowl, mix together the oil, caster sugar and treacle until fully combined. Beat the egg in slowly.
In a separate bowl, mix the flour, bicarb, salt and spices together. Remove 2 tbsp. of this mixture and sprinkle over the blueberries to coat them.
Stir the rest of the flour mixture into the sugar and treacle mixture, alternating with the buttermilk. Make sure the mixture is fully blended before you add in the next bit.
Pour half of the batter into the cake tin.
Tip the blueberries over the top.
Pour the rest of the batter on top of the blueberries, and then sprinkle the 2 tbsp. sugar over the top of the batter.
Cook this for around 35 minutes.