The cake base is topped with blueberries and then dusted with icing sugar and toasted Coconut – such a lovely combination of textures and flavours.

Ingredients

• 125 g butter, room temperature
• 3/4 cup caster sugar
• finely grated zest 1 orange
• 1 tsp vanilla extract/paste
• 1 egg
• 1/2 cup sour cream
• 1 tsp ground ginger
• 1 cup flour
• 1 tsp banking powder
• pinch of salt
• 2 cups frozen blueberries
• 1 tbsp raw sugar

1/4 cup long thread coconut – put the coconut into a dry pan and cook until lightly golden.

Preheat the oven to 160°c. Prepare a 22cm sqaure cake tin by lining it withbaking paper.

Beat the butter, sugar, organs zest and vanilla until light and creamy. Beat in the egg then the sour cream.

Combine all of the dry ingredients then mix into the butter mix. Spread the mix over the base of the prepared cake tin, then scatter the blueberries over the top. Sprinkle the sugar next.

Bake the cake for 25-20 minutes or until risen and golden on top. Cool before removing from the cake tin.

To serve: Dust with icing sugar, and toasted coconut and add a dollop of yoghurt or cream.

ps…this cake is a nice ‘dessert’ cake too.

Happy baking xx