For a cake that doesn't need any icing one may think of it as being excessively sweet however it's not overly sweet. The flavour combination fuses together creating a fruity sponge cake that is packed with blueberries. Serving with a dollop of whipped cream, a lashing of custard or even a spoonful of blueberry sauce will enhance this modest dessert to a whole other level.
Blueberry Almond Coconut Cake
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1/3 cup (75 ml) olive oil
2/3 cup (150 ml) white sugar
2 eggs
1 teaspoon (5 ml) vanilla extract
2/3 cup (250 ml) milk
1 2/3 cup (400 ml) unbleached all purpose flour
1/2 cup (50 g) almond flour
1 tablespoon (1.5 ml) baking powder
1 teaspoon (5 ml) baking soda
1/4 teaspoon (1 ml) salt
1 cup (250 ml) sweetened shredded coconut
2 cups (500 ml) fresh or frozen blueberries
almond flakes for sprinkling on top
Preheat oven to 350ºF (180ºF). Lightly grease and flour a square 9 - inch baking tin. Line the bottom with baking parchment. Set aside.
In a large bowl whisk together the olive oil and white sugar until well combined and pale. Add the eggs and beat together, then add the vanilla extract and milk and stir until combined.
In a medium bowl whisk together the flour, almond flour, baking powder, baking soda, salt and shredded coconut. Add the flour mixture to the creamy olive oil milk mixture and stir until smooth. Add the blueberries and gently fold them into the batter.
Pour or spoon the batter into the prepared baking tin and sprinkle almond flakes on top. Bake for 30 to 40 minutes or until the cake is golden brown and a toothpick inserted into the centre comes out clean, a few moist crumbs are fine.
