Rustic blueberry and almond cake

Step 1

Preheat oven to 180C. Grease and line the base and sides of a 20cm x 30cm slab pan.

Step 2

Use an electric mixer to beat the butter, sugar and cinnamon in a bowl until pale and creamy. Add the eggs, 1 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.

Step 3

Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins 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.