Cherokee Blueberry Honey Cake
Here is the recipe for the Cherokee Blueberry Honey cake, it worked very well. The original recipe was with 'huckleberries' but those being thin on the ground in North-West London, I replaced them with blueberries. I was told by a guest that huckleberries* aren't actually very nice!
Course: Afternoon Tea, Dessert
Cuisine: Cherokee, Native American
Keyword: Blueberry cake, Honey cake
Servings: 10
- 120 g butter room temperature
- 120 g caster sugar
- 200 g honey
- 3 eggs beaten
- 125 ml whole milk
- 140 g white flour
- 70 g wholewheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon of salt
- 380 g. fresh blueberries
Preheat your oven to 175c or bake in the Aga baking oven, bottom shelf.
Cream the butter, sugar and honey together.
Beat in the eggs and milk.
Once well combined, sift in the white flour, wholewheat flour, baking powder and salt. Mix well.
Dust the fresh blueberries with a tablespoon of flour then fold them in gently with the batter. I reserved a cupful and sprinkled them on top.
I tipped the mixture into a lined loaf tin and baked for 45 minutes. In a conventional oven it may take an hour.
Keep an eye to make sure the top isn't burning, if it is, cover it with foil.
It's done when you test with a metal skewer and it comes out clean.
This cake was beautifully moist and not too sweet.
Dust with icing sugar (I use a tea strainer as a mini sieve).