Blueberry almond cake

This recipe came about one day when my husband came back with 2 kg of Blueberries! We do get through a lot each week usually but not that many..... I knew I would have to use quite a few up in recipes over the next week and as I was baking a cake that day I thought I would add a few blueberries instead of my usual almond cake favourites. The result was wonderful and so easy too.

Ingredients

150g butter, softened

125g caster sugar

2 eggs

1 tsp almond essence

75g gluten free self raising flour ( I use Doves Farm or I think it amy be called Freee foods now!)
75g ground almonds

175g Blueberries

Method

1. Preheat the oven to 170c/gas mark 3

2. Grease a 20cm loose bottomed cake tin (having the loose bottom makes it much easier to remove the cake without damaging the pretty top) and line the bottom with baking parchment.

3. Put butter and caster sugar into a bowl and beat with an electric whisk or with a freestanding mixer with the paddle blade, until creamed together and pale and fluffy.

4. Break in one egg and whisk well adding a spoonful of flour if it starts to curdle.

5. Crack in the second egg and a spoonful flour and whisk again.

6. Add the ground almonds, almond extract and whisk until blended . Then add in the flour and give it a final mix.

7. The mix is quite stiff but spoon into the tin and spread it out as best you can.

8. Scatter with the blueberries and then pop into the oven and bake for about 45-50 mins. I always check after 45 mins by inserting a skewer into the middle to see if it comes out clean.

9. Remove from oven and cool on a wire rack.

10. Carefully turn out of the tin. Slide off the bottom of the tin onto serving plate and drizzle with icing if desired, can top it with extra fresh blueberries as I have done although not necessary.

11. Works really well as a cake or as a pudding with cream. Either way its delicious.