British Food Fortnight - Blueberry Pot Cake

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Indulge in British food during the Fortnight! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal – British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

Blueberry Pot Cake

Dorset saw the introduction of blueberries by James Trehane in 1949. Closely related to Whortleberries (Bilberries) and Cranberries these succulent fruit are a juicy and tasty ingredient in many recipes, not least this Pot Cake, which was the forerunner of the American muffin.

Serves 6

Recipe supplied by Taste of the West.

Photography courtesy of Sam Bailey and Dorset County Council.

Ingredients
350g self raising flour
grated zest of ½ lemon
170g softened butter
90g caster sugar
1 beaten egg
170ml unskimmed milk
220g blueberries

Method
Preheat the oven to 150c, gas mark 2.

Mix flour and zest, rub in the butter and add the sugar.

Combine egg and milk and add it to the flour base to obtain a dropping consistency.

Fold in the blueberries.

Empty the mixture onto a greased, ceramic flowerpot lined with backing parchment, taking care to stop the hole in the bottom.

Bake for about 90 minutes till done (time depends on shape and type of container).

Our forebears used to split open the warm cake and spread softened butter mixed with Demerara sugar on it.

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