By Chelsea SugarBlueberry with a hint of almond what more could you ask for!8 servings
Prep time 15 mins
Cooking time 40 mins
1/4 tsp almonds essence
3/4 cup milk
1 cup Chelsea White Sugar
1 1/2 cups flour
3 tsp baking powder
blueberries, fresh or frozen, as many as you like
In a large bowl, melt butter. Add eggs, almonds essence, milk and sugar and using electric mixer to mix well.
Sift in the flour and baking powder.
Put into a greased and lined 20cm round tin, add the blueberries on the top, sprinkle a little of the coconut on the top and bake at 180°C for 40-45 minutes or until the top of the cake springs back when you touch it.