Blueberry & Almond Teacake
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A quintessential cake in any respectable coffee shop is a Blueberry muffin. Tall, lofty and minimally sweet, it's the perfect companion to a cup of coffee.
This Blueberry & Almond teacake is inspired from there although it's a far cry from the dry and claggy versions we have had on several occasions.
Made with wholewheat flour & raw sugar, it's a moist buttery cake that fits breakfast and tea time with equal aplomb. We have sneaked in a little bit of Almond flour for extra flavour + moisture while the blueberries are converted into a tangy, barely sweet compote and layered generously with the cake batter.
Have a slice with your cuppa and let us know what you think!