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    Delia's Blueberry and pecan muffin cake

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    Delia's Blueberry and pecan muffin cake

    • Preparation time: 10 minutes
    • Cooking time: 60 minutes, plus 30 minutes cooling
    • Total time: 70 minutes, plus 30 minutes cooling

    Ingredients

    275g plain flour
    1 level teaspoon ground cinnamon
    1 level tablespoon baking powder
    ½ teaspoon salt
    170ml milk
    75g golden caster sugar
    2 large eggs
    110g block buter, melted and cooled slightly
    275g blueberries

    For the topping
    75g blueberries
    1 heaped tablespoon demerara sugar
    75g pecans, roughly chopped
    Icing sugar, for dusting

     Pre-heat the oven to 190°C, gas mark 3

    Equipment: A 20cm loose-based cake tin, with non-stick liner

    Method

    With muffins it’s always a good idea to have everything weighed out and ready before you start

    Begin by sifting the flour, cinnamon, baking powder and salt into a bowl, lifting the sieve up high to give the flour a good airing. Now, in another bowl whisk together the milk, sugar, eggs and melted butter. 

    Then return the dry ingredients to the sieve and sift them straight into the egg mixture. (This double sifting is crucial because we won’t be doing much mixing.) 

    Next take a large metal spoon and fold the dry ingredients quickly into the wet ones – the key word here is quickly (i.e. in about 15 seconds). What you must not do is beat or stir the mixture – just do the folding, and ignore the uneven appearance of the mixture because it’s precisely this that makes the muffins really light. Over-mixing is where people go wrong. 

    After that quickly fold in the blueberries (again no stirring). Now spoon the mixture into the tin. Sprinkle the extra blueberries over, followed by the demerara sugar and chopped pecans. 

    Place the cake near the centre of the oven and give it 1 hour, until it feels springy in the centre. Let the cake cool in the tin for 30 minutes, then loosen it all round with a palette knife. 

    Place the cake tin on an upturned bowl or similar and gently ease the sides down. Then loosen the base with a palette knife and transfer the cake to a wire rack to finish cooling. Store in an airtight tin. 

    Dust with a little icing sugar just before serving.

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    Recipe from Delia's Cakes published by Hodder and Stoughton 2013
. © Delia Smith 2013 

    To watch this recipe video, click here

    See also: Delia's Spiced Apple Muffins

    For more information about Delia's online cookery school go to www.deliaonline.com 

     

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