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When blueberry season hits, I love to eat them fresh, in sauces and also in bakes! The ooziness of the blueberries combined with the scent of vanilla and crunchiness of the pecans will make this a family favourite in no time at all!

Serves: 12
Preparation Time: 15 minutes 
Cooking Time: 60 minutes

Ingredients

  • 3 tablespoons demerara sugar
  • 125g unsalted butter, at room temperature
  • ¼ cup extra virgin olive oil
  • 1 cup white caster sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla bean paste
  • 1 ½ cups plain (all-purpose) flour, sifted
  • 1 teaspoon baking powder, sifted
  • ½ teaspoon salt, sifted
  • ½ cup almond meal
  • 250g fresh blueberries
  • 1/3 cup pecans, halved (can sub flaked or sliced almonds) Icing sugar, to serve

Instructions

  1. Preheat the oven to 160C. Grease and line a 20cm cake tin. Lightly grease the paper again and sprinkle 2 tablespoons of the demerara sugar around the tin (reserving the other tablespoon for later). 

  2. Beat the butter, olive oil and caster sugar for 5 minutes or until pale and fluffy. Add the eggs in one at a time, beating for about a minute after each addition. Add the vanilla bean paste and beat again. 

  3. In the meantime, sift the flour, baking powder and salt in a separate bowl. Add the almond meal and whisk together to break any remaining lumps. 

  4. Using a rubber spatula, gently fold the flour mixture into the butter mixture until only floury streaks remain. Add the blueberries and fold in until just combined. 

  5. Place the batter in the tin, level the top, scatter the pecans over the top and finally sprinkle over the reserved tablespoon of demerara sugar. 

  6. Pop in the oven and bake for about an hour or until a toothpick inserted into the centre comes out clean. Allow to cool in the tin for 5 minutes before placing the cake on a wire rack (top side up) to cool. 

  7. Dust icing sugar over the top, cut into wedges and serve alone or with thickened cream or quality vanilla ice cream.



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