There was a time when I considered blueberry muffins downed with large mug of French Roast coffee as breakfast-on-the-run. These days, they are more likely to show up at the slow-paced coffee break in-between meals, and probably better so! This version has a lovely fine crumb, packed with (dried) blueberries and finished with a crisp sugary topping. A modest cake to cheer up a dull and chilly February morning.
300 ml (1¼ cups) water
125 g (½ cup) butter
110 g (½ cup) sugar
75 g (½ cup) dried blueberries (or currants)
½ teaspoon salt
315 g (2 cups) flour
1 tablespoon baking powder
1 teaspoon vanilla extract
2 tablespoons sugar for sprinkling
- Put the water, butter, sugar, dried blueberries, and salt into a pot with a lid. Bring to a gentle boil over a medium flame. Turn the flame low and simmer for 15-20 minutes.
- Remove from the heat and pour into a mixing bowl. Leave to cool, uncovered, for 20-25 minutes.
- Preheat the oven to 190 °C (375 °F).
- Grease a 22 cm (9″) square cake tin.
- In a separate bowl, combine the flour and baking powder.
- When the blueberry mixture has cooled to less than 65 °C (145 °F) whisk in the eggs and vanilla.
- Using a large, shallow metal spoon or firm spatula, reach into the bottom of the mixing bowl and cut and fold the flour into the wet ingredients until just combined. Turn the bowl after each fold so that the ingredients are evenly distributed. Work quickly and lightly.
- Drop the batter into the cake tin and level using the back of a fork.
- Sprinkle the top of the batter with an even layer of sugar.
- Bake for 25–30 minutes, or until a skewer inserted in the middle comes out clean.
- Take the cake out of the oven. Wait fifteen minutes, loosen the cake from the edges of the tin, then remove and cool on a wire rack.
- Cut into squares and serve.