My better half came home from work recently with a veritable mountain of blueberries that just needed to be used. And no, not planning on Blueberry pancakes. SOS as they say. So in my recent trend of making traybakes, I decided on making a beautifully coloured and blueberry filled bake. This cake is equally delicious made using fresh or frozen blueberries. And I’m sure, that it would be equally as good with blackberries.
325g Plain Flour, sieved
175g Flaked Coconut
110g Demerara Sugar (light)
1 Teaspoon of Ground Cinnamon
2 Teaspoons of baking powder
200g Caster Sugar
200g Fresh Blueberries
Combine 50g flour, 100g butter, 175g coconut and 110g brown sugar in a bowl with a fork, or using your fingers. This is what makes the delicious crumb crust. Stir in the cinnamon and set aside. It will look lovely and crumbly, and a little lumpy, which is just about perfect.
Pre-heat your oven to 160oC. Grease your traybake tin, and line with greaseproof paper. This can be used to transport the bake too so has a double use.
Mix the remaining dry ingredients in a medium sized bowl. Cream your butter well in your food processor, or by hand if you wish. Adding the caster sugar once the butter is soft, and mix really well.
Beat the eggs in thoroughly one at a time, mixing very well in between. Fold in the flour, and the milk, alternatively in three batches. i.e. some flour- mix- some milk- mix.
VERY gently fold in the blueberries. Depending on how ripe they are they may start to burst, and that’s fine, but we don’t want a completely blue cake mixture! SO be careful!!
Transfer the cake mixture to the prepared tin, and spoon over the crumb that you made earlier.
Bake for 25-30 minutes, until the crumb is a lovely golden colour and a skewer held in the cake for 10 seconds comes out clean.
Leave to rest and cool in the tin before cutting into delicious slices.