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Rustic blueberry and almond cake
Rustic blueberry and almond cake
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulge in a slice of rustic blueberry almond cake with a cup of tea.
Ingredients:
  • 185g butter, softened
  • 330g caster sugar
  • 5.00 gm ground cinnamon
  • 4 free range eggs
  • 110g self-raising flour
  • 50g plain flour
  • 90g almond meal
  • 120g sour cream
  • 150g fresh blueberries
  • 40.00 ml flaked almonds
  • Icing sugar, to dust
  • Double cream, to serve
  • Blueberries, extra, to serve
Instructions:
  • Preheat your oven to 180C and prepare a 20cm x 30cm slab pan by greasing and lining the base and sides.
  • With an electric mixer, whip together butter, sugar, and cinnamon until pale and creamy. Slowly add eggs, one at a time, mixing well after each addition. Combine flour, almond meal, and sour cream, then fold into the mixture. Gently mix in blueberries. Transfer to pan, even out the surface, and top with flaked almonds.
  • Bake the dish for 45 minutes or until a skewer inserted in the center comes out clean. Allow it to rest in the pan for 5 minutes before transferring it to a wire rack to cool. Dust it with icing sugar and cut it into pieces before serving with double cream and extra blueberries, if desired.

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