Impress your friends with this deliciously moist Blueberry and Almond Cake, perfect for serving with a hot cup of tea or coffee.
225g (8 oz) butter
225g (8 oz) caster sugar
4 free range eggs, beaten
300g (10½ oz) self raising flour
100g (3½ oz) ground almonds
1 tsp baking powder
225g (8 oz) fresh blueberries
1. Cream the butter and sugar together until light then gradually beat in the egg, alternating with a tablespoon of flour so the mixture does not curdle. Then fold in the remaining flour, ground almonds and baking powder.
2. Place half the creamed mixture into a baking tin, sprinkle over half the blueberries and then cover with the remaining mixture. Finally, place the remaining blueberries over the top.
3. Bake in the main oven at 180°C (350°F) or Gas Mark 4 on the fourth runner down, for about one hour, until firm and golden.
4. Allow to cool for 15 minutes then remove the springform side. Cool for a further 30 minutes then turn onto a cooling rack.