7 June 2013: Recipe - Blueberry pudding cake

So my baking adventures continue. This recipe is for a blueberry 'pudding' cake. I had the first slice not long after it came out of the oven and it was gooey and didn't slice well - just like a pudding! It was also incredibly delicious. I did restrain myself from gobbling the whole thing immediately so can tell you that it is also incredibly good at both room temperature as well as chilled straight from the fridge a couple of days later. I used frozen blueberries which work well in baking but you can use fresh just stir them through very gently just before baking the batter so that they don't split and bleed through the cake. This cake is speedy to make - pretty much essential for me these days. My little girl is 8 weeks old and while I am rejoicing in her new found sleeping abilities at night that see her go 7 hours straight, she does not seem to like the day time sleeps so much - preferring instead to have multiple cat naps of very unpredictable length. So anything that can be whipped up quickly in the kitchen has the thumbs up. Preheat oven to 180 degrees C. Grease and line a round cake tin, diameter approx 23cm.

1 1/2 cups brown rice flour

1/2 cup tapioca flour

1/4 cup cornflour

1/2 cup almond flour

2 tsp baking powder

1/3 cup coconut plam sugar (or use less if you like as the fruit adds a lot of sweetness)

250ml coconut milk

2 eggs

1 tsp vanilla extract

1/3 cup coconut oil

500 g frozen blueberries

Mix together all the flours, sugar and the baking powder. In a separate bowl mix together the eggs, vanilla, coconut milk and coconut oil. Add this wet mix to the flour mix and stir gently to combine. Gently fold through the blueberries and pour into the prepared pan.

Bake in preheated oven for 50-60 minutes until golden and cooked through when tested with a skewer (you want it cooked but sthe fruit will mean it is still wet and gooey).