Hello and welcome to the last month of winter! Although I really don’t like the cold mornings or the fact that it’s dark before I’ve finished the tennis/ swimming/gym run in the afternoon, I really love the food that nourishes both body and soul during these shorter days!
Of course, there are the traditional winter warmer dishes which are just the best, but there are also the desserts that I adore…sticky dates, warm chocolate fudge cakes, salty caramel drips…well, you get the picture!
One thing I also love this time of year are blueberries! The produce is local, more abundant and accordingly, more affordable which is perfect when you have sneaky hands that come from everywhere to munch through punnets at a time before they hit the fridge! With the rise of a crazy amount of blueberry farms on the NSW mid-North coast, I admit that they are available throughout the year but it is now during winter that these little beauties really shine!
Taking this blueberry talk one step further, I think they are delicious in bakes! Their shine, their juicy ooziness, their flavour…is there anything not to love!! Naturally, with the four kids at my place, this means I have to undertake a top-secret mission, one where no one but myself know that these blue beauties have entered the house with a purpose other than to be eaten within 15 minutes! However, once the bake is born, everyone is happy!
This blueberry and pecan cake has to be my favourite such bake! It is simple to whip up, easily to cut into wedges and a perfect little treat whether served plain or with a dollop of thickened cream or ice cream if served warm.
I also like this cake as it’s simple to whip up and you can easily substitute a couple of the ingredients. For example, the original recipe is made with blueberries and pecans, although almonds (whether sliced or flaked) could easily take the place of the pecans. The original recipe also specifies plain flour, although I have substituted that with a low fodmap flour (The Healthy Baker brand) and also a gluten free flour (Bob’s Red Mill 1 to 1 baking flour) on separate occasions and the cake turned out beautifully both times there too.
Cakes like this epitomise the type of sweet treat I like to bake – seasonal, simple, pretty and really delicious with no fancy toppings.
I hope you try out the recipe and if you do, don’t forget to tag me on your socials or email your creations!
Note: All photos in this article have been taken by Annabelle Hickson (Instagram @annabellehickson)