Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.5 cup honey
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 0.5 cup whole milk, room temperature
  • 1 cup fresh blueberries or raspberries
  • 1 tbsp all-purpose flour
  • 0.25 cup honey
  • 1 tbsp unsalted butter, melted
  • 1 tsp lemon juice

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8 inch round cake pan with butter and line the bottom with parchment paper. Note: This ensures a clean release without tearing the sponge.
  2. In a separate bowl, whisk together 1.5 cups flour, baking powder, and salt. Note: Sifting these prevents clumps and ensures an even rise.
  3. In a large mixing bowl, cream the softened butter and 0.5 cup honey. Beat for about 3-5 mins until the mixture is pale, fluffy, and holds a soft peak.
  4. Beat in the eggs one at a time. Ensure each egg is fully incorporated before adding the next, then stir in the vanilla extract.
  5. Alternately add the dry flour mixture and the milk into the butter mixture. Start with flour, then milk, then flour. Stir until just combined. Note: Overmixing at this stage develops too much gluten, making the cake bread like.
  6. In a small bowl, toss the berries in 1 tbsp of flour. Gently fold the coated berries into the batter using a spatula, taking care not to bruise the fruit.
  7. Pour the batter into the prepared pan. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean and the edges are golden brown.
  8. Let the cake cool in the pan for 10 mins. While it is still slightly warm, whisk together 0.25 cup honey, melted butter, and lemon juice.
  9. Pour the warm glaze evenly over the top of the cake. Let it seep into the crumb for 15 mins before slicing.