Blueberry Tea Cake

This cake needs no introduction for those of you who came to the summer retreat Sundays in July at Seven Winds Yoga. Everyone loved our afternoon cake, so here is the recipe for all to enjoy. It is lovely to make in summer when blueberries are in season. Delicious with tea for a summer afternoon treat, the cake is moist with blueberries, and the nutty crumble topping gives it plenty of sweetness.

1/2 cup (115 g) unsalted butter
1 cup (210 g) packed light brown sugar

2 cups (280 g ) white spelt flour
2 tablespoons arrowroot
2 teaspoons baking powder
1/2 teaspoon bread soda
1/2 teaspoon salt

1/2 cup (120 ml) plain yogurt
1/2 cup (120 ml) water
1 1/2 cups (210 g) fresh blueberries

1/2 cup (100 g) unrefined sugar
1/2 cup (50 g) chopped pecan nuts
1 tablespoon butter (melted or very soft)
1 teaspoon cinnamon

1. Preheat oven to 180 C or 350 F.  Butter and lightly flour a 10-inch round cake tin.  (You could use another shape, as long as the capacity is comparable.)
2. Soften the butter and set aside with the sugar.
3. Sift the dry ingredients together in a small bowl. (Flour, etc. to salt)
4. Mix the yogurt and water in a cup until blended.
5. Wash the blueberries, making sure to discard any that are not good.
6. Prepare the topping: Chop the pecan nuts and mix in a small bowl with the sugar, cinnamon and melted butter.

7. To prepare the mixture, cream together the butter and sugar thoroughly.
8. Add the sifted dry ingredients, a little at a time, mixing until just blended.
9. Add the yogurt/water mixture, alternating with the flour.
10. Gently fold in the blueberries.
11. Spoon the mixture into the tin and spread evenly until smooth.
12. Sprinkle the sugar and pecans evenly over the top.
13. Bake around 50 - 60 minutes.

Cool and cut slices directly from the tin. The topping sometimes wants to slide off a bit, but it is still delicious!

Recipe adapted from: Heaven's Banquet by Miriam Kasin Hospodar,
(A great ayurvedic cookbook!)

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