Blueberry Cinnamon Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake pan.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and sea salt.

3. 3

   In a large bowl, cream the softened unsalted butter and brown sugar together until light and fluffy.

4. 4

   Gradually add the coconut milk to the butter mixture, mixing until well combined.

5. 5

   Add the dry ingredients to the wet ingredients in two batches, mixing gently until just combined. Do not overmix.

6. 6

   Gently fold in the fresh blueberries.

7. 7

   Pour the batter into the prepared cake pan and smooth the top with a spatula.

8. 8

   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

9. 9

   Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.