I really love blueberries, especially the wild variety, they have more flavour and are more nutritious than their domesticated cousins. I find the larger farm variety to be less flavourful, they are merely bigger than the wild kind and don't always have a corresponding increase in flavour. The honey cake is just another variation on the honey cake theme that I have been on for a long while, this time I tried them as individual cakes, not really muffins. I essentially halved the recipe for a honey cake, this calls for 1-1/2 eggs, to get the 1/2 an egg, just whisk a whole egg, then take out as close to half as you can. These turned out very good, quite tasty, I'm pleased with how they worked out.Wild Blueberry Honey Cakes
112.5 g sweet butter (1 stick)
125 g runny honey
50 g dark muscovado sugar
1-1/2 large eggs
150 g (2-1/4 cups) self-rising flour
1 cup wild blueberries
Preheat oven to 300F. Grease a 12 cup muffin tin, or line with paper
Melt butter, honey, and sugar slowly in a saucepan. Boil for one minute. Leave to cool (caramel will thicken).
Beat in eggs one at a time in the saucepan. Whisk in flour into egg caramel mixture in two batches. Mix blueberries carefully into batter.
Spoon into individual muffin cups and bake for 50-55 minutes or until cakes are golden brown and spring back when pressed.
Turn out the cakes onto a wire rack. Leave to cool.
Makes 12 honey cakes.