I normally don’t use blueberries in cakes or pies, but I wanted to give this recipe a try. It isn’t a very high-maintenance cake, you don’t have to cut any parchment paper to size and there isn’t any complicated decorating to be done. Just blueberries and a simple crumble topping. If I had to improve on this recipe, I’d maybe add some lemon zest into the mix, or pour some lemon-glaze on top.
Preheat the oven to 160°C. Mix flour, baking powder, butter, eggs and vanilla essence in a bowl and add almond powder and blueberries last. Cover the inside of a baking tin with paper and pour the mixture in. Put the cake in a warm oven for about 5 minutes.
Mix the ingredients for the topping together in a separate bowl and use your fingers to mix them if a spoon/fork doesn’t do the job. Spread the topping over the cake mixture and put the baking tin back into the oven for 1 hour.
Ingredients
- 175g flour
- 2 ts baking powder
- 175g butter
- 175g white sugar
- 3 eggs
- Vanilla essence
- 60g almond powder
- 125g blueberries
Topping
- 60g flour
- 25g butter
- 25g white sugar
The Lowland Homestead 