Blueberry Madeira Cake
170 g butter
170 g sugar
225 g self-rising flour
1 teaspoon of grated lemon or orange rind
Milk to mix
50 g blueberries
Cream the butter and sugar together until soft and light. Sieve flour and beat the eggs. Add eggs and flour alternately to the butter mixture with lemon rind and enough milk to make a soft consistency. Prepare a 180 mm-cake tin with parchment paper and pour the cake mix in the cake tin. Add the blueberries on top of the mixture. Some will sink naturally.
Bake for 40 minutes at 180 ºC and check the cooking. Remove from oven when fully cooked. Enjoy!
Recipe published on Monica Machado Translation Services, Issue 1 – Q1 2015
Picture taken from http.supperinthesuburbs.com
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