Blueberries are really cheap in one of our local supermarkets at the moment so I've been trying out lots of blueberry recipes. This one's really easy to make and is deliciously light and spongy - very different to the fruit crumbles we usually make.
Caster sugar - 50 g
Butter - 50 g
Egg - 1
Lemon - 1
Self-raising flour - 50 g
Dessicated coconut - 50 g + 1 tbsp
Crème fraîche - 50 g
Blueberries - 180 g
1) Beat the sugar and butter in a large bowl and when creamy beat in the egg.
2) Grate the lemon zest and stir into the bowl with the flour, coconut and crème fraîche.
3) Put most of the blueberries in a baking dish and
squeeze over the juice from half the lemon. Pour the cake mixture on top and spread evenly. Scatter with the remaining blueberries and the tbsp of coconut. Bake for
35-40 mins until golden, risen and the sponge is cooked. Serves 4.
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