Recipe: BLUEBERRY & COCONUT CAKE September 16, 2020

More blueberry deliciousness from Bronni Darné of 365wholesomedays 

4 large eggs at room temperature
270g organic cane sugar
180g unsalted butter
115ml extra virgin olive oil
155ml coconut milk
1 tsp vanilla extract
400 g white spelt flour (or unbleached all-purpose flour)
1 ½ tsp baking powder
Pinch of sea salt
Zest of 2 lemons
Zest of 2 oranges
600g fresh blueberries

Preheat oven to 180C and grease a 25cm square cake tin and line with parchment paper. In the bowl of an electric mixer beat the eggs and sugar until they are pale yellow (about 3 minutes). Add the butter, olive oil, milk and vanilla and mix well. Sift in the flour, baking powder and salt. Add the zest and stir with a wooden spoon until well combined. Set aside for 10 minutes. Fold about a 150g of the blueberries into the batter and spoon it into your prepared tin and smooth with a spatula. Place the cake in the oven and bake for 15 minutes. Remove and scatter the remaining blueberries over the top. Gently push them down into the cake, then return it to the oven for another 30 to 40 minutes until the top is a deep golden brown. Place on a rack to cool before turning out to serve. Serve topped with coconut yoghurt, fresh mint and a dash of lemon rind.