The pick of the crop

Try these delicious blueberry recipes Blueberry, orange and polenta cake

SERVES 8-10

INGREDIENTS

■ 125g butter, at room temperature

■ 125g caster

sugar

■ 1 orange, grated zest and 3 tbsp of the juice

■ 75g polenta

■ 75g self-raising

flour ■ 1 tsp baking

powder

■ 50g ground

almonds

■ 2 medium eggs,

beaten

■ 1 tbsp orange flower water, optional

■ 150g fresh

blueberries

1

Preheat the oven to 170°C/ 150°C fan/gas mark 3. Grease and base line a

23cm springform tin.

2

Put the butter and sugar in a large bowl or food processor then add the orange zest. Beat together until light and fluffy.

3

Mix the polenta, flour, baking powder and ground almonds in a bowl. Gradually mix alternate spoonfuls of beaten egg and the polenta mix into the creamed butter and sugar, beating well after each addition, until the mixture is smooth.

To finish

■ 75g caster sugar

■ 1 orange, half of its zest, 5 tbsp of its juice

■ Pistachios, sliced

■ 250g

mascarpone

■ 2 tbsp orange

liqueur

■ Fresh blueberries,

to decorate

4

Stir in 3 tablespoons of orange juice and the orange flower water, if using. Spoon into the lined tin and sprinkle the blueberries over the top.

5

Bake for about 35 minutes, until the cake is well risen, cracked slightly on top and a skewer comes out cleanly when inserted into the centre.

6

Make a syrup by mixing

50g of the caster sugar with 3 tablespoons of orange juice.

7

Remove the cake from the tin and place on a cooling rack set over a plate. Peel away the lining paper. 8

Skewer the top of the cake then drizzle over the orange syrup and sprinkle with the pistachios. Leave to cool.

9

When ready to serve, mix the mascarpone with the grated zest and the rest of sugar. Gradually mix in the remaining orange juice and the liqueur.

10

Transfer the cake to a board, top with the extra fresh blueberries then cut into thin slices. Serve with spoonfuls of the mascarpone mix.