Blueberry, Hazelnut and Lime Cake

Sometimes I wonder whether my shopping habits are really as thrifty as I think they are. Why buy five limes in a pack when I only need two? Because a multi-pack is 5p per unit cheaper than buying limes individually, of course! But then I'm left with the business of making sure the three remaining limes get used up before they are too soft and squishy to use.

This recipe was a good example of getting rid of the leftovers. When searching the back of the freezer for something or other, I came across a very sad looking pack of blueberries which had been there far too long. I used my favourite quick-mix, oil-based, cake recipe, replacing the lemon zest with that of lime, the almonds with hazelnuts, and sprinkling the punnet of blueberries, still frozen, over the top. The 'drizzle' of citrus juice and sugar was left off altogether.

The resulting cake was a very good combination of flavours. The blueberries were, surprisingly, still quite juicy when cooked, so gave little tart bursts of flavour when eaten. I'm always pleased with the texture of this cake, which is moist and tender, and as this isn't a very sweet cake and doesn't contain much fat, it's feels almost healthy to eat some!