A Spot of Baking - Blueberry and Pecan Muffin Cake

Trust Delia to invent a giant muffin that's big enough for you to share with other people. Ideal. Lovely for a teatime cake or a dessert and with all the fruit and nuts it's bound to be a little bit healthy! You can use any fruit or nuts you want.

Ingredients

275g plain flour
1 teaspoon ground cinnamon
1 tablespoon baking powder
1/2 teaspoon salt
170ml milk
75g (golden) caster sugar
2 eggs
110g unsalted butter
350g blueberries
1 tablespoon demerara sugar
75g pecan nuts (chopped roughly)

1. Preheat oven to 190 degrees and cover the base of a 20cm cake tin in greaseproof paper.

2. Melt the butter over a low heat. 

3. Sift the flour, cinnamon, baking powder and salt in a bowl and set aside.

4. Whisk the milk, caster sugar, eggs and butter together. Sift the dry ingredients from the other bowl into this bowl (if you can be bothered with double sifting it's good for the muffin texture).

5. Using a large metal spoon, fold the ingredients together quickly. Do not stir! It won't look too pleasant but that's fine. Quickly fold in 275g (approx) of the blueberries and spoon mixture into the tin.

6.  Sprinkle the remaining blueberries over the top followed by the demerara sugar and then the chopped pecans.

7. Bake cake in the centre of the oven for an hour and take it out when it feels springy in the middle.