Adapted from: ‘Huckleberry’ by Zoe Nathan
Yield: 25cm / 10-inch Cake
As you may have already realised, I love all things to do with blueberries. Therefore, when I came across a cake in one of my new cookbooks – ‘Huckleberry’ by Zoe Nathan – I knew that I just had to try it. I have had to rework the receipe as it originally used cornmeal, an ingredient that is not readily available in Australia.
Instead of the cornmeal I used polenta and it adds a great texture to the cake, making it wonderfully chewy with little ‘pops’ of tart blueberry juiciness. The cake is not overly sweet, rather buttery with a great crunch from the raw sugar topping. I think it makes an ideal afternoon teacake as it is also very easy to whip up.
Please don’t use frozen blueberries, however should you not be able to get fresh blueberries try using another type of fresh berry such as raspberries, strawberries, blackberries etc.