This really is my all time favourite cake recipes. It’s lovely, even my Granny Rose likes it, high praise indeed! It’s not too sweet, it’s just right. Be sure to add the cinnamon sugar to the top it really does add a lovely wee crunch! 🙂
I was given this recipe while on holiday in the beautiful Perthshire Highlands. The lovely lady who gave me it told me it was given to her by Scot Herbs. I was curious about the use of the herb rosemary in it(if I’m being frank, I thought it was a bit weird sounding). Worry not though Dear Reader, it’s fabulous!
Here is the recipe, tweaked slightly(and added measurements in US cups[SO much easier than grams, right?] to my taste but click here for a link to the original Scot Herbs recipe!
Blueberry and Rosemary Madeira Cake
What I used:
250g(1 cup/2 sticks) Soft Butter
200g(1 cup) Sugar/white super fine
3 Large Eggs
300g(2 1/2 cups)Plain Flour/all purpose
2 tsp Baking Powder
1/4 tsp Vanilla Extract Paste
2 tsp Fresh Rosemary Needles, chopped finely(I use a pair of scissors for this)
4 tsp Milk
Two handfuls of frozen Blueberries
Cinnamon Sugar(for top)
2 tbsp Demerara Sugar
A big pinch of cinnamon
What to do:
Preheat the oven to 170oC/Gas Mark 3.
Grease and line a loaf pan, or if you’re like me cheat and use a liner(life’s too short to always grease pans)
Cream the butter adding the sugar until it is pale and fluffy
Beat in the eggs one at a time, adding a tablespoon of the flour after each egg.
Add the vanilla.
Fold in the rest of the flour and chopped rosemary needles
Thin out with the milk
Fold in half of the frozen blueberries
Pour into loaf pan
Add a few more berries on the top(helps so that not all of them are at the bottom of the cake)
Sprinkle the spiced sugar over the top
Bake for 1 – 1 ¼ hour or until a toothpick comes out clean
It’s got good staying power this cake if, like the Scot Herbs site says, it lasts that long! Freezes well too.