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Blueberry muffin cake

There have been changes in the world of Well Worn Whisk. I mean, it’s nothing that will shatter the world, but it’s stuff that’s important to little old me. I have decided to stop doing mum related blogs and vlogs. I am no longer a member of the Channel Mum blogging collective (completely amicable – you will not find a nicer bunch of women on Earth). I have decided to go back to what I do best and basically cook a lot of food, take pictures, then share with you lot! Oh, and I am going to continue to do countryside blogs and vlogs too – just stuff that feel I want to capture about life on our farm: renovations, countryside style, that type of shtick. I dipped my toe into the mummy thing and, as my kids are getting out of the baby stage, I feel like it’s not somewhere I ‘belong’ any more, as lovely a place as it is…

So in this period of reflection and taking stock I have found I am baking – and eating – a lot. It may have to do with the fact that I have given up alcohol and caffeine for a while (doctor’s advice, to see if it helps stabilise my moods! I know, it’s going to be, erm, testing…). Yeah, so as I am currently living a life without the ability to blur or sharpen an edge you won’t be surprised that my cake intake (and crisps and pizza) has taken a marked upturn…

It’s fine. I feel like I need to step back, sleep a lot and enjoy food. It’s been a weird time so I’m letting myself get a little chubby. I can deal with chubby if I’m happy.

So this recipe was something to do when we were snowed in (I exaggerate, but I couldn’t drive to Sheffield to take Bea to her ballet class) yesterday. We were going to make Blueberry Muffins, but I couldn’t find my muffin tin. So I tipped it into a square brownie tin and it was really effective. It gave the cake a sugary crust and the inside was really moist. A lot of the blueberries dropped down, but I don’t mind that.

This is a slightly adapted version of Gwyneth Paltrow’s recipe “Blythe’s Blueberry Muffins’ from Notes from My Kitchen Table. I was going to do a version with gluten free four, coconut oil, maple syrup and all that jazz. But then I was like, I’m not smoking, drinking caffeine or alcohol; I need a hefty sugar hit! FYI – she does include a ‘healthier version’ of this recipe in the book which is worth a go.

Makes: 18 slices
Prep time: 10 mins
Cook time: 35 mins
Ingredients: 45 mins

125g butter, melted
2 eggs
125ml milk
225g self-raising flour
150g granulated sugar
1/2 teaspoon salt
200g blueberries
1 teaspoon vanilla extract


  1. Preheat oven to 190C.
  2. Whisk eggs, vanilla, milk, melted butter in a jug.
  3. Add this mixture to a bowl with flour and sugar and salt in. Mix until just combined.
  4. Fold blueberries in.
  5. Grease and line (just a square of baking paper in the bottom) the tin. Pour in batter and bake for 35-40 mins.
  6. Stick in a skewer to see if it’s cooked. When it comes out clean it’s done. Leave to cool in tin then turn out and slice into ‘bars’.
  7. Dust with icing sugar.


  1. March 7, 2016 / 11:26 am

    Gorgeous photo! I've just tried to take a rather unsuccessful shot of a carrot cake that tasted much nicer than it looks! h x

  2. March 7, 2016 / 11:27 am

    I can recommend A Pinch of Yum's eBook on taking photos of food! X

  3. March 14, 2016 / 7:47 pm

    Made this today. Lovely!

  4. March 17, 2016 / 10:30 am

    Hi Ann – so pleased – love hearing when people make something and it turns out nicely! X

  5. July 19, 2016 / 9:11 am

    Another success with this lovely recipe today!
    My 15yr old son had some for a late breakfast and then some more … Ax

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