Wild blueberry fun continues… Luckily I picked more blueberries than needed for pierogi, so there were just enough left to prepare this delicious cake! I’ll be going off to explore more forests this coming weekend; let’s see what treasures I can bring back this time. Perhaps some raspberries? Mmmm…
250 g white flour plus 1 teaspoon for dusting the blueberries
2 teaspoon of baking soda
1/4 teaspoon of salt
125 g butter
100 g unrefined cane sugar
2 organic eggs
400 g blueberries
1 teaspoon of lemon zest
3 teaspoons of lemon juice
1 fresh vanilla bean
6 tablespoons of vegetable milk
Cream butter with cane sugar. Add eggs and vanilla seeds scraped from the pod until well blended. Stir in the lemon zest and vegetable milk.
In a separate bowl combine flour, baking powder and salt. Stir dry ingredients into the wet ones and mix until moistened. The batter should be quite thick.
Combine the blueberries with a teaspoon of flour and lemon juice. Gently fold the blueberries into the batter.
Pour batter into a loaf pan and place in a preheated oven (175 degrees Celsius) for 45 minutes or until toothpick comes out clean.