I first started experimenting with this particular flavour trio (blueberry, cinnamon and white chocolate) when I was young. I remember buying waffles from the supermarket and covering them with a fresh blueberry compote spiked with cinnamon, and then drizzling molten white chocolate over the top. I called them ‘midnight waffles’.

Years later I’ve decided to reunite the trio in cake form. The result is a toothsome cinnamon sponge (I don’t like to go small with spices) with fresh, bursting blueberries and white chocolate grated on top. I think this looks sweet, you may think it looks like toenail clippings. You could always drizzle melted chocolate instead, or even put chocolate chunks into the sponge along with the blueberries.

Cinnamon + blueberry mini cakes

110g Gluten free self-raising flour

110g softened butter

2 eggs

55g light brown sugar

One handful fresh blueberries

3 tsps ground cinnamon

1 tsp vanilla extract

1 bar white chocolate

1. Preheat the oven to 160 degrees.
2. Cream the butter and sugar together until pale and fluffy, then add the other ingredients (except the blueberries) and mix to combine.
3. Gently fold the blueberries into the mix.
4. Distribute the mixture and bake for around 12 minutes (times may vary depending on your tin).
5. Extract your cakes from the tin whilst they are warm but not hot, and grate the chocolate over them (if desired). If the cakes become too cool the chocolate will not stick to their surface.