One of my pet hates is wasting food; ‘waste not, want not’ was a regular proverb in my childhood home. It essentially means that the less you waste, the more you will have. So whenever some of my fruit starts getting wrinkly or bruised, I never throw it away or compost it, I simply make it into a cake! And as I never need much of an excuse to bake a cake, wrinkly blueberries in my fridge (which my daughter has turned her nose up at), is perfect to create a yummy tea time treat. This cake is moist and dense and is perfect with a cuppa. You can also substitute the blueberries with any other berries you have, or with bananas or apples.
- 100g unsalted butter, or margarine
- 1/2 cup golden caster sugar
- 2 eggs
- 1 cup self-raising flour
- 1 cup almond meal
- 1 tspn baking powder
- 1/3 cup blueberries (around 80g)
- 1/2 cup icing sugar
- 3 tblsp fresh lemon juice (1 lemon)
Preheat the oven to 180C/350F. Line and grease a 20cm/8 inch cake time (a loaf tin can also be used).
Using a stand mixer, or hand held mixer, beat together the soft butter and sugar until light and fluffy. Add in the two eggs one at a time and beat until the mix is frothy. Slowly mix through the flour, almond meal and the baking powder. Gently stir through the blueberries by hand.
Bake in the oven for 35-40 minutes, or when a skewer comes out clean. Meanwhile prepare the lemon drizzle icing by whisking together the icing sugar and lemon juice. Let the cake cool before upending and drizzling on the lemon icing.