‘Countryside baking’

Ready for some heavenly blueberry cake and afternoon tea?! Well, this recipe will do it for you, as it has all the makings of a summer delight! Our nordic forests are bursting with blueberries at the moment and they really are the quintessential summer berry! My sister-in-law found this recipe from a local food magazine and we decided to bake it at the countryside while our men where out fishing for lunch. The cake is originally created by restaurant Sandro, we only altered the recipe by adding more blueberries to the mix which we think made it extra moist and juicy. The cake is really easy to make and it has a lovely soft fluffy texture to it! The banana adds a hint of sweetness making it taste far different from traditional blueberry pies. You must try it, it will be like love at first sight! Lets begin the baking…

Ingredients

• 150g butter
• 2 1/2 dl sugar
• 2 eggs
• 2 1/2 dl plain flour
• 1 teaspoon baking soda
• 1/2 tablespoon cinnamon
• 1/2 tablespoon ground ginger
• 1 vanilla pod
• 1/2 dl olive oil
• 2 dl coconut flakes
• 2 ripe bananas
• 2 dl blueberries (but we added about 3-4 instead)

Icing

• 100 g cream cheese
• 75 g butter
• 3 dl icing sugar
• 3/4 dl blueberry jam

Directions

1. Dice the butter into smaller pieces in a bowl and let it rest for a while so it slightly softens and becomes room temperature.
2. Place oven to 200 C. Butter and flour your cake dish (25cm in diameter)
3. Whisk the butter and sugar until light and frothy. Add in the eggs one at a time while continuously whisking.
4. Combine all the dry ingredients together and add through a sieve into the mixture. Slice the vanilla pod and take the seeds out, place into the mixture aswell.
5. Add in the olive oil a little at a time a long with the coconut flakes, while mixing.
6. Mush the bananas and place into the mixture along with blueberries.
7. Pour the mixture into the cake base and cook in the oven for about 40-45 minutes. Check to see if it is cooked by poking a toothpick into the middle and if it comes out clean, it is ready. Leave to cool
8. Make the icing. Whisk the room-temperature butter and cream cheese along with all the other ingredients. Let it rest in the fridge for about half an hour before placing it on top of the cake. Garnish with fresh blueberries.