Blueberry Scone Cake
I love this little cake so much. Not only is it original and easy, but it’s absolutely delicious. It will always be special to me since it is the last recipe I shared with my dear friend Chris before she passed away. We loved cooking together and sharing recipes, and I’ve been thinking about her so much, I felt compelled to share this recipe here. This cake is awesome for anytime of day, including breakfast. It’s buttery moistness and all around deliciousness will (hopefully) make you very happy.
Blueberry Scone Cake
adapted from Rachel’s Favourite Food at Home by Rachel Allen
makes one 8″ round cake, serves 6
1 3/4 cups all-purpose flour
2 tsp grated lemon rind (optional)
1/2 tsp baking powder
1/2 cup butter, cubed
3/4 cup granulated sugar, plus 2 tbsp kept separate
1 egg, beaten
3 1/2 fluid ounces of milk (approx)
1 cup blueberries (fresh or frozen)
1 tsp cinnamon
Preheat oven to 350F. Prepare an 8 inch baking pan – I spray mine with Pam. Place the pan on top of a baking sheet. Set aside.
Mix flour, baking powder and lemon rind, if using. Rub in butter with your fingertips. Add sugar, beaten egg and enough milk to form soft dough.
Pat out half the dough into pan. Top with blueberries. Mix cinnamon with 1 tbsp sugar, and sprinkle on top.Blob the remaining dough on top, then spread gently to form lid. Sprinkle with remaining tbsp of sugar. Cut a slit in middle of lid.
Bake for 35-50 minutes until golden and crunchy on outside. Tastes great for breakfast, lunch, dinner, snack, middle of the night, etc.
rub butter into flour/baking powder/lemon rind mixture until crumbly
add sugar, egg and milk until soft dough forms.
put half of dough in pan. sprinkle with blueberries and cinnamon mixed with 1 tbsp sugar
blob remaining dough on top, spread…and sprinkle with remaining 1 tbsp sugar
bake until golden and sugar forms nice crust. Cool.
So delicious, this recipe is such a keeper.
Chris and I, after I recovered from a serious illness – she was critical in helping me get through it all.