This one's an easy and delicious crowd-pleaser to bake with the kids (or for a training walk). Enjoy it with a cuppa tea.
Ingredients
- 1/2 cup self-raising flour
- 1/2 cup ground almonds
- 1 cup sugar
- 75g butter
- 2 eggs
- 1 pack blueberries (125g punnet)
- zest of 1 lemon
Method
- Preheat the oven to 180 degrees celsius (or 160 degrees celsius if your oven is fan-forced).
- Cream together the butter and sugar until fluffy and light in colour.
- Add eggs one at a time. Beat the mixture well.
- Slowly fold in the ground almonds, self-raising flour and lemon zest.
- Put mixture into a lined loaf tin and pour blueberries on top.
- Bake for 50 minutes or until a skewer comes out clean.
- Let the cake cool on a cooling rack then enjoy!
HINT: If fresh blueberries are not in season, you can always use frozen blueberries (approximately 1 and 1/2 cups). You can substitute the self-raising flour for a good quality gluten-free self-raising flour to make this recipe gluten-free.
