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.