BLUEBERRY POLENTA BUTTER CAKE.

When I first moved into my current house the oven was pretty bad. With no way of knowing what temperature it was set at, anything I attempted to cook ended up slightly burnt on the outside and not quite done on the inside. This meant that baking took a back seat. Thankfully, I hit the landlord jackpot and within two hours of visit to check how we were settling in, a brand new shiny spotless oven was fitted in the kitchen....so I made a cake to celebrate.

This recipe is from the Smitten Kitchen cookbook which I've been working my way through recently. This particular cake was perfect because I already had almost all the ingredients in my cupboard and it made a nice change from my usual vanilla or chocolate sponge. New recipes don't always work perfectly first time and yes all my blueberries sank to the bottom, yes I underestimated how much it would rise and had more cake than space in the tin (and half-cooked batter on the bottom of my new oven) but it turned out deliciously in the end, even if it wasn't half as pretty as in the book. 

Fruit, not-too-sweet cake and a crunchy top layer worked so well together and have made snack time (and breakfasts) a lot brighter this past week!

 THIS WOULD BE THE OVERFLOWING CAKE BATTER..