Blueberry-buttermilk teacake

by Ed Halmagyi


  • 110g unsalted butter, softened
  • ½ cup caster sugar
  • 1 tsp natural vanilla extract
  • 1 egg
  • ¾ cup self-raising flour
  • ¼ cup rice flour
  • ⅔ cup buttermilk
  • 1 punnet blueberries
  • 3 Tbsp cinnamon sugar


1 Preheat oven to 180°C. Combine 85g butter and the caster sugar in the bowl of an electric mixer and bat with the paddle attachment on medium speed for 5 minutes, until very light. Beat in the vanilla and egg.
2 Sift in the flour, and stir to combine, adding the buttermilk a little at a time. Mix in the blueberries, then spoon into a lined 20cm cake tin and bake for 35-40 minutes, until a skewer can be inserted and removed cleanly. Brush with the remaining butter and sprinkle with cinnamon sugar. Cool briefly in the tin, then serve.