Easily prepared using a food processor. Great served warm with whipped cream or yoghurt with coffee. Or excellent in lunch boxes.
Topping
50 g | Butter |
½ cup | Pecans, roughly chopped |
½ cup | Brown sugar |
1 tsp | Ground cinnamon |
1 tsp | Mixed spice |
Cake
1 ½ cups | Plain flour |
¼ tsp | Salt |
2 tsp | Baking powder |
1 tsp | Baking soda |
¾ cup | Sugar |
125 g | Butter |
2 | Eggs |
½ cup | Milk |
1 tsp | Vanilla essence |
1 cup | Blueberries (Main) |
Directions
- Heat the oven to 180C. Grease and line a 20cm square cake pan.
- To prepare the topping, place all the ingredients in a food processor and blend until the nuts are finely chopped. Place to one side.
- To prepare the cake, place all the ingredients — except the blueberries — into a food processor in the order listed. Blend until well combined. Fold in the berries with a spatula.
- Spread into the prepared cake pan. Sprinkle the topping over the batter. Bake for 40 minutes or until a skewer inserted in the centre comes out clean.