I developed this recipe for Pancreatic Cancer Awareness Month on behalf of St Ewe, to highlight their brilliant Super Eggs. This cake has real blueberry muffin energy and is delicious unadorned -- but if you fancy it, you can guild the lily further with the maple icing. This icing is one that will slide and drip down the cake (i.e. it’s not going to look perfect), but that’s part of its charm.
- Start with your prep: preheat your oven to 180 degrees celsius. Line a 2 lb loaf tin with parchment paper (I use those ready-made inserts that you can buy at the supermarket -- so convenient and minimal mess!). Combine your blueberries with a spoonful of flour. Toast and grind your coriander seeds.
- To make the cake, combine all the ingredients except the blueberries and mix in a stand mixer, food processor or with hand-held electric beaters. Beat until homogenous and smooth, but not a moment longer. Fold through half the blueberries -- this is best done by hand so as not to burst them.
- Fill the prepared tin with your batter, evening it out gently with a spatula. Sprinkle the remaining blueberries on top of the cake. Bake for around 35 to 45 minutes, until a skewer comes out clean.
- Whilst the cake is baking, make the icing: beat together the butter, muscovado sugar and maple syrup until light and airy. This is easiest done in a stand mixer or with electric hand held beaters, but you can also do it by hand. Add the sour cream and cornflour and beat until the icing is totally smooth. Place in the fridge to firm up.
- To make the lemon syrup, combine the lemon juice and sugar in a pan and place over a high heat to bring the mixture to a boil. Boil for 3 or 4 minutes until you have a light syrup. Leave to cool.
- When the cake comes out of the oven, leave it to cool for at least 10 minutes before piercing all over with a skewer and brushing the lemon syrup all over. Leave the cake to cool completely. Ice just before serving.