Recipe: Blueberry and coconut cake

My family loves blueberries. And after an initial failed blueberry crop in the garden due to poor positioning, I am now successfully growing them in large pots in a sunnier spot. It is the Blueberry Glaze that really makes this cake something special.

Blueberries have a magical ability to set like jelly once blended and cooled. Try it – simply blend a punnet of blueberries (with a touch of sweetener) and pour into a bowl. Chill for an hour and voilà – blueberry jelly. With this in mind I set to making a cake glaze using whole blueberries. It is quite magical, and works best with fresh blueberries.

Serves 10-12

INGREDIENTS

100 g butter, softened
4 tbsp mild-flavoured honey or ⅓ cup (65 g) sugar
1 tsp vanilla extract
zest of 1 lemon
2 free-range eggs, at room temperature
2/3 cup (160 ml) coconut milk, at room temperature
1 cup (150 g) plain white flour – wheat, spelt, or gluten-free flour mix
½ cup (40 g) desiccated coconut
1 tsp baking powder
½ tsp baking soda
¾ cup (100 g) fresh or frozen blueberries

MAGICAL BLUEBERRY GLAZE

¾ cup (100 g) fresh blueberries
2 tsp mild-flavoured honey, or maple syrup
squeeze of lemon juice, about 1 tsp
1½ tbsp butter or coconut oil

1.  Preheat the oven to 180°C (fan 160°C). Grease a 20cm-wide cake tin (I used a silicone Bundt mould).

2.  Using a stand mixer or hand-held electric beater, combine the butter and honey or sugar until fluffy. Add the vanilla extract and lemon zest, then the eggs, one at a time, followed by the coconut milk, a little at a time, mixing in each addition until incorporated. Remove the mixing bowl from the machine.

3.  In a separate bowl, combine the flour, coconut, baking powder and baking soda. Add this to the wet ingredients and use a spatula to gently mix together until just combined. Add the blueberries and fold through.

4.  Pour into the prepared tin and bake for 35–40 minutes, until an inserted skewer comes out clean. Leave to cool in the tin for 5 minutes, then carefully flip out onto a cooling rack.

5.  Once the cake is completely cool, make the Blueberry Glaze. In a small saucepan combine the blueberries, honey or maple syrup, lemon juice and butter or coconut oil. Simmer for 1 minute until the blueberries are softened. Pour into a blender, or use a stick blender, and blitz until smooth.

6. Cool a little to allow to thicken, then slowly pour over the cake. If the glaze is too runny, leave it to cool a little longer.

This cake is best consumed the day it is baked, after which the glaze will lose its vibrant colour. Or skip the glaze and the cake can be stored in an airtight container for up to 3 days.

Recipes extracted from The Homemade Table: Seasonal Recipes, Preserves and Sourdough by Nicola Galloway, published by Potton & Burton, RRP: $59.99.