Blueberry Muffin Cake
Because blueberry, almond, lemon and coconut loaf cake is too long a name.
Blueberry muffins are in my Holy Trinity of favourite baked goods (the other two are chocolate chip cookies and almond croissants, thanks for asking).
Once, in wine class, the teacher said he was getting notes of blueberry muffins from the wine we were tasting. I braced myself for him to yuck my yum, thinking I was the only one with such a soft spot for blueberry muffins. But he went on to say how exceptionally well made it was, which prompted everyone to be like ‘omg I LOVE blueberry muffins!’ A beautiful moment of unity.
This cake is delish, perfect for a sweet breakfast or afternoon treat – you should make it!
I use a mix of white and whole meal flours because I like the taste and texture, but you can use all white if you prefer.
120g plain flour
35g wholemeal flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp fine sea salt
90g soft, unsalted butter
155g caster sugar
1 tsp vanilla extract
140g sour cream
zest and juice 1 large lemon
50g desiccated coconut
50g ground almonds
150g fresh blueberries
1 tbsp demerara sugar
1 tbsp desiccated coconut
1 tbsp flaked almonds
Grease and line a 9 x 5 inch loaf pan.
Preheat oven to 180°C.
In a medium bowl sift together the flour(s), baking powder, bicarb, and salt. Sprinkle a tiny bit (a tsp or so) over the blueberries to stop them sinking in the cake as it bakes, and set the rest aside.
Using an electric mixer on high, cream the butter and sugar until light and fluffy, stopping to scrape down the sides to ensure even mixing.
Add the eggs, one at a time, mixing well between additions. Then add the sour cream, vanilla, lemon juice and zest and mix well.
Finally, add the dry ingredients – the flour mixture, desiccated coconuts and ground almonds. Mix well but don’t overdo it or you will get a tough cake.
In a small bowl mix together the demerara sugar, desiccated coconut and almond flakes.
Pour half of the cake batter into the prepared loaf tin. Scatter over the blueberries and top with the rest of the batter. Sprinkle over the topping.
Bake in the preheated oven for 50 – 55 minutes. Check after 30 minutes and rotate to ensure even cooking. Timing will depend on your oven. It’s ready when the top is firm and a cake skewer or toothpick inserted comes out clean.
Allow to cool before slicing.