We always have an abundance of blueberries in the house as baby H absolutely adores them. She used to call them ‘bwees’ and the name has stuck. It’s not uncommon for Mr H or I to text each other to ‘pick up some more bwees’ on the other one’s way home, because lord have mercy should we run out.

So we err on the side of caution but as you know I HATE wasting food so when we’ve too many and they’re heading towards the wrong side of their best before date I get my bake on so we don’t have to chuck them. I know I could freeze them FYI, but any excuse to bake!

Now blueberry as a flavour is not the sweetest of the fruits, which is why it lends itself so well to desserts as it balances out the sweetness of the cake with a delicious tartness. It also goes amazingly well with vanilla, so I wanted to create a cake with both of these flavours. Blueberries are rich in antioxidants and all the good stuff too, plus this cake has lots of lovely protein and all the healthy fats packed in as well! So tastes good and also does good, whats not to like.

Ingredients

• 3 cups ground almonds
• 1 cup buckwheat flour
• 1 cup blueberries
• 4 tbsp coconut oil, melted
• 4 flax eggs
• 1 cup maple syrup
• 1 tbsp vanilla extract
• 1 cup almond milk
• Optional: coconut cream and extra blueberries for filling and frosting

Start by preheating your oven to 180C, then in a big bowl combine the dry ingredients and mix well. Stir in the rest of the ingredients (except the bluebs) and once it’s all stirred up nicely add the berries in too.

Spoon the mixture into two lined 8 inch cake tins and bake in the oven for 30 minutes. Leave to cool, then spread or pipe the coconut cream on top of each of the cakes and place one on top of the other. Finish with extra blueberries and a slice!

Love, Mrs H xx