Blueberry Muffin Cake 

4 oz plain whole meal flour, 
8 oz plain white flour, 
pinch salt, 
1 tsp b/powder grated rind 
1 orange, 
6 oz light brown sugar, 
8 oz blueberries or bilberries  
2 eggs, 1/4 pint milk, 
1 oz melted butter, 
milk to glaze, 
demerara sugar

Line a 7.1/2" cake tin with cake liner or greaseproof paper. Set oven to  425oF (220oC, Gas Mark 7). Sift the flour, salt & baking powder. Stir in the  orange rind, sugar & berries. Whisk the eggs, milk & butter together. Stir the liquid mixture into the dry mix & mix well. Transfer to the lined tin.  Bake above the center of the oven for 35 mins. Remove the cake from the oven,  glaze with milk & sprinkle with the demerara sugar. Return to oven to bake for a further 5 mins. Serve warm or cold.

Note: You can also make muffins with this recipe. Reduce baking time to 20 mins. Brush with milk, sprinkle with sugar & return to oven for 5 mins.