Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
1 cup of self raising flour
1/4 tsp baking powder
3/4 cup unsalted soft butter (also works with slightly less if not enough butter at home)
3/4 cup light brown muscovado sugar (also works with caster sugar instead)
Approx 300 grams frozen blueberries ( can use fresh and can also increase or decrease the amount depending on preference or what is avaialable to hand)
- Cream the sugar and butter well
-Mix in the eggs
-Fold in the flour and sifted baking powder
-Pour into a lined and buttered greaseproof papered round sandwich tin or square sandwich sized tin (or any other similar sized tin)
-Add the blueberries to the top, these will sink down, but if you use more then they will be visible at the top.
-Middle shelf oven gas mark 5/6 approx 25 mins depending on your oven
Added by: s_bakes
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