Recipe by Nikola Volfova

Back home in the Czech Republic, Blaeberries or as we call them, wild blueberries, are more prolific than blackberries. Quite often my nan would send me out with a cup and I wasn’t allowed home until it was filled with them. Perhaps a way to keep me quiet?! Either way, those memories are ones which I look back on fondly. This recipe is something which has been passed on through generations of my family. And, i’m really happy I get to share it with you all!

Ingredients

Blaeberry cake

• 2 Large eggs

• 300ml Full fat milk

• 10g Vanilla sugar (could use vanilla essence)

• 300g Self-raising flour

• 10g Baking powder

• 125ml Sunflower oil

• 200g Caster sugar

• 1 Lemon (zest only)

• 200g Blaeberries

Crumble topping

• 80g Butter

• 80g Icing sugar

• 100g Self-raising flour

Method

Crumble topping

Step 1

Mix all ingredients together with your fingers until it resembles a crumble topping and set aside.

Blaeberry Cake

Step 1

Mix flour, caster sugar, vanilla sugar, lemon zest, pinch of table salt & baking powder in a bowl.

Step 2

Then incorporate oil in to mixture. Followed by the milk. And mix together with either a hand whisk or electric whisk, until bubbles are achieved and the mixture is light and airy.

Step 3

Pour the cake batter in to a square cake tin and sprinkle with blaeberries & crumble topping.

Step 4

Cook in a preheated oven at 180c for roughly 40 minutes.

You can test with a wooden skewer to make sure the cake batter is cooked thoroughly. If the skewer comes out clean, the cake is cooked.

Step 4

Leave the cake to cool slightly before cutting.