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.

Ingredients
- 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.
Tip
- If you can’t find ground almonds, grind some flaked almonds in a food processor.
indulge!
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