During a recent freezer defrost, we uncovered a bag of frozen blueberries that needed to be used up in a hurry.
I turned them into Chocolate and Zucchini’s Blueberry Coffee Cake. I’ve been making this reliable recipe for years – and today I rather extravagantly included 500g of defrosted blueberries.
The recipe is here, and I made it exactly as written, although I used an 8″/20cm springform pan rather than the larger one specified, and therefore the cake needed a slightly longer cooking time. Happily, I was able to use Pete’s Greek yoghurt, eggs from our chooks, and our homemade vanilla extract!
The end result was a moist, comforting cake which will keep well for several days. I find it appealingly homely – I had a slice for afternoon tea, as I tried to fill in more of the Sunday crossword!
Fig Jam and Lime Cordial 