This cake makes a lovely breakfast treat. It tastes more like a scone than a cake, it is made from wholemeal flour and is not too sweet…
300g wholemeal pastry flour
3 teaspoons of baking powder
80g brown sugar
250ml (1 cup) buttermilk
60g melted coconut oil (or you can use melted butter)
a couple of tablespoons of brown sugar
Grease and flour a baking tin (I used a lasagna dish which works well) Preheat the oven to 180c.
Mix the flour, baking powder and sugar.
In a separate bowl whisk the eggs until they are pale and fluffy then add the buttermilk and butter. Pour these into the dry ingredients and mix until just combined. Try not to over mix, it will look more like a bread dough as supposed to a normal sponge mix.
Place into tin and lightly push to the edges. Scatter the blueberries over the top of the mix and then sprinkle with the 2 tablespoons of sugar. Bake in the oven for around 25mins or until a knife comes out clean.