The combination of blueberries, almonds and lemon is always a winner. This cake’s texture is soft and dense and an ideal dessert or coffee cake for those who don’t enjoy rich and creamy treats after a meal.
125 g (125 ml) soft butter
100 ml sour cream
125 ml (½ cup) light brown sugar
10 ml (2 tsp) finely grated lemon rind
10 ml (2 tsp) rosewater or vanilla essence
1 egg, beaten
250 ml (1 cup) cake flour
5 ml (1 tsp) baking powder
150 g ground almonds (see tip)
160 g (250 ml) Cecilia’s Farm Blueberries
another 15 ml (1 tbsp) light brown sugar
20 g (75 ml) flaked almonds
Preheat the oven to 180 °C and line a 20 x 20 cm square cake tin with baking paper.
Place butter, sour cream, sugar, lemon rind, rosewater or vanilla essence and egg in a large mixing bowl and beat until light and creamy.
Stir in the cake flour, baking powder and ground almonds to form a batter. Take note that it is not a pourable batter. Keep about 60 ml of the batter aside.
Stir two thirds of the blueberries into the remaining batter and spoon into the cake tin. Spread evenly and sprinkle remaining berries on top.
Arrange small dollops of the remaining batter over the berries, leaving gaps between the dollops. Flatten slightly with the back of a spoon.
Sprinkle the 15 ml sugar on top. Scatter with flaked almonds and bake for 30-35 minutes or until golden brown and cooked. (This is quite a dense cake so it won’t rise as much as a sponge cake.)
Allow to cool in the tin for a few minutes, before turning out onto a cooling rack. Allow to cool completely.
Cut into squares or triangles and serve as a treat with a cup of tea or coffee.
If you can’t find ground almonds, grind some flaked almonds in a food processor.