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1 stick / 112g butter, melted 
1 cup / 200g sugar, 
2 eggs, 
1 tsp vanilla extract, 1 cup / 130g all purpose flour, 
1 tsp baking powder, 
1/4th cup sliced almonds, 
½ cup / 100g blueberries


Cast iron skillet or Small loaf pan


  1. Preheat the oven to 350F/175C.
  2. Butter a cast iron pan or a 9 inch cake pan generously – this helps attain the covered golden crust.
  3. Beat the butter and sugar together for 2 minutes or until light and fluffy.
  4. Add one egg at a time, until you find that the mixture looks homogenous and the eggs are thoroughly incorporated.
  5. Add the vanilla extract.
  6. Sift together the flour and baking powder and fold it into the egg mixture. Stir in the blueberries.
  7. Transfer the batter to the prepared pan, scatter the sliced almonds, and bake for 25-30 minutes (even lesser when using a small pan), until a skewer inserted in the centre of the cake comes out clean.

Serve warm.