Chestnut Cake with Blueberries and Rosemary

Step 1

Preheat oven to 375°F (190°C). Grease a 9-inch round cake pan or line with parchment paper.

Step 2

In a large bowl, whisk together 1.5 cups chestnut flour and 1 teaspoon baking powder. In another bowl, beat 2 eggs with 0.75 cup milk until combined.

Step 3

Pour the wet ingredients into the dry and stir until just combined; the batter will be thick. Fold in 1 cup blueberries and 1 tablespoon chopped fresh rosemary.

Step 4

Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.

Step 5

Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.