Blueberry and Almond Cake
Hey everyone, happy Tuesday!
The recipe this week is one I’ve made many variations of over the years. It’s a real no frills number, just good classic baking. When I was little, the sugar and butter stage of making a cake was always my favourite part to sneak a taste of. In this recipe, the combination of the two types of sugar gives the cake a wonderfully golden, nutty flavour.
I’ve used frozen blueberries however I saw some frozen cherries in the supermarket the other day which would also work perfectly in this recipe too (just make sure the stones have been removed).