Blue Ribbon Blueberry Cake

A delicious cake with a ribbon of fresh blueberries running through the middle.  I like to serve it with some whipped cream, or not, as you will. 

210g cake flour (see note*) (1 1/2 cups) sifted
1 tsp cream of tartar
1/2 tsp bicarbonate of soda
120ml milk (1/2 cup)
60g butter (1/4 cup)
145g granulated sugar, plus 2 TBS for sprinkling (3/4 cup plus 2 TBS for sprinkling)
1 tsp vanilla extract
1 large free range egg, beaten
1 pint fresh blueberries, washed and dried (8 ounces, 2 cups) 

  Preheat the oven to 180*C/ 350*F/ gas mark 4.  Line the bottom and sides of an 8 inch square pan with foil, shiny side up.  Coat with nonstick cooking spray.  Set aside. 

Whisk the flour and cream of tartar together in a bowl.  Stir the bicarbonate of soda into the milk. 

Cream together the butter, 145g of the sugar (3/4 cup) and the vanilla in the bowl.  Beat in the egg.  Add the sifted dry ingredients to the batter in thirds, alternating with the milk, beating together until blended.  Fold in half of the blueberries. 

Spoon half of the batter into the prepared pan.  Level the top of the spatula.  Sprinkle with the remainder of the berries.  Spoon the remainder of the batter over top and smooth out.  Sprinkle the top with the 2 TBS sugar. 

Bake for 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean.  Place onto a wire rack to cool completely.  Remove from the pan and cut into 2 inch squares to serve.  Store under a cake dome or covered with parchment paper at room temperature. 

Note* – To make your own cake flour whisk together 175g of plain flour (1 3/4 cup) and 38g of corn flour (1/4 cup cornstarch) .  Measure out afterwards as per recipe.