Blueberry Walnut Cake

Here's another delicious way to bake with berries. Blueberries are in season soon, but as far as I care, they're in "season" in my freezer all year round. Because yes, you can definitely use frozen berries here, and you don't even have to thaw them before using. Very convenient!

It's quite unusual - no beating of the eggs, just stirring, and it has a nice nutty streusel topping. Try it!

Blueberry Walnut Cake
from Skördetid, by Siv Key Nilson

75 g butter, melted
2 eggs
175 ml orange juice
175 ml sugar
350 ml flour
2 tsp baking powder
4-500 ml blueberries

For the topping:
125 ml chopped walnuts
50 ml brown sugar
3 tsp cinnamon
1/2 tsp cardamom (ground, or preferrably just-bashed in a pestle and mortar)
2 tbsp melted butter

Butter a springform pan, about 24 cm in diameter. Flour it or use breadcrumbs to cover the sides and bottom.

Mix nuts, brown sugar, cinnamon, cardamom and melted butter for the topping and set aside.

Stir melted butter, eggs and juice for the cake, and add the sugar. Stir until it's well combined, and add flour and baking powder. Don't overwork the batter. Pour into the pan, and add about half the topping in dollops. Run a knife through it for some marbling. Sprinkle in the blueberries, and then the rest of the topping. Bake at 175°C for about 45 minutes.

Recept på engelska:
Blåbärskaka med valnötter