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Alaskan blueberry coffee cake
350g/12oz plain flour
175g/6oz caster sugar
21⁄2 teaspoons baking powder
1 teaspoon salt
50ml/2fl oz vegetable oil
175ml/6fl oz milk
100g/4oz Demerara sugar
1⁄2 teaspoon ground cinnamon
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease a greased deep
20cm/8in round springform cake tin.
• In a medium bowl, blend together 250g/9oz of the flour with the sugar,
baking powder, salt, oil, milk, egg and 225g/8oz of the blueberries.
Using a wooden spoon, beat thoroughly for 30 seconds and spread the
mixture in the prepared cake tin.
• Combine the remaining flour, Demerara sugar, cinnamon and butter.
Sprinkle over the mixture, and top with the remaining berries.
• Bake in the oven for 30–40 minutes. Cool in the tin on a wire rack.
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