Blueberry and Hazelnut Cake, with Cinnamon Crunch Topping

Name: Blueberry and Hazelnut Cake, with Cinnamon Crunch Topping
Ingredients: 1 teaspoon ground cinnamon; 100 g (4 oz) hazelnuts; 100 g (4 oz) fresh blueberries; 100 g (4 oz) butter, softened; 2 large free-range eggs; 100 g (4 oz) self-raising flour mixed with 1 teaspoon baking powder; 100 g (4 oz) self-raising flour mixed with 1 teaspoon baking powder; 100 g (4 oz) light muscovado sugar, plus 2 tablespoons for the topping

Preparation info

Makes
1
loaf

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

100 g (4 oz) butter, softened
100 g (4

Dessert
Cake
Vegetarian

Method

Blend the first four ingredients to a smooth batter. Grind the hazelnuts, but not too fine, and keep back about 1½ tablespoons. Stir the hazelnuts and blueberries into the cake mix and spoon into a loaf tin, 1 kg