300g plain flour
3 tsp baking powder
3 large eggs
300g caster sugar
90g unsalted butter, melted
2 teaspoons vanilla extract
200ml single cream
175g fresh blueberries
180g unsalted butter
60ml whole milk
300g soft brown sugar
175g porridge oats
Pre heat oven to 190 oC (375 oF)
Sift flour and baking powder into a bowl.
In a separate bowl whisk the eggs together with the sugar for 10 minutes.
Sift the flour mixture into the egg mixture. Fold in.
Stir in melted butter, vanilla and cream.
Fold in the berries.
Pour into a prepared 20cm round tin.
Bake for 40 minutes – till middle of cake is firm to touch.
About 5 minutes before cake is ready make the topping.
Mix all the topping ingredients together in a pan and heat until it bubbles. Stir all the time.
Remove cake from oven and increase temperature to 220/430.
Pour caramel topping over the cake and bake for a further 5-7 minutes, until golden brown.
Allow to cool before removing from tin.
Serve with custard/cream or creme fraich