With fresh blueberries available at this time of the year , I bought some to make this delicious and moist RUSTIC BLUEBERRY AND ALMOND CAKE. The recipe is from this month Coles magazine. It serves 12.
185g butter, softened
1 ½ cup (330g) caster sugar
2 tspn ground cinnamon
3/4 cup (110g) self-raising flour
1/3 cup (50g) plain flour
3/4 cup (90g) almond meal
1/2 cup (120g) sour cream
150g fresh blueberries
2 tbs flaked almonds
Icing sugar, to dust
Double cream and extra blueberries, to serve
- Preheat oven to 180°C. Grease and line the base and sides of a 20cm × 30cm slab pan.
- Use an electric mixer to beat the butter, sugar and cinnamon in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour, almond meal and sour cream and stir to combine. Stir in the blueberries. Spoon into the prepared pan and smooth the surface. Sprinkle evenly with flaked almonds.
- Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 minutes before transferring to a wire rack to cool completely. Dust with icing sugar and cut into pieces. Serve with double cream and extra blueberries.
I cooked the cake in a 23cm square cake tin, for about 1 hour. You could use frozen blueberries.
It all disappeared to friends and neighbours…without the icing sugar, double cream and extra blueberries.