185gm butter, softened
1 1/2 cup caster sugar
2 tsp ground cinnamon
3/4 cup self raising flour
1/3 cup plain flour
3/4 cup almond meal
1/2 cup sour cream
150gm fresh blueberries
2 tblsp flaked almonds
icing sugar, to dust
double cream, to serve
1. Preheat oven to 180C. Grease and line the base and sides of a 20cm x 30cm slab pan.
2. Use an electric mixer to beat the butter, sugar and cinnamon in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the combined flour,
almond meal and sour cream and stir to combine. Stir in the blueberries. Spoon into the
prepared pan and smooth the surface. Sprinkle evenly with flaked almonds.
3. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Set aside in the
pan for 5 minutes before transferring to a wire rack to cool completely. Dust with icing sugar
and cut into pieces. Serve with double cream and extra blueberries if desired.