Method

Blueberry Compote

1. Add the blueberries to a saucepan over medium-high heat. Allow to soften, then mash lightly with a fork, leaving some texture if desired. Remove from heat and set aside.

Cake

2. Preheat the oven to 170°C and grease and line a 1L loaf tin.
3. In one bowl, combine the self-raising flour, almond flour and baking powder. In another, mix the melted coconut oil, maple syrup, milk, vanilla and egg. Pour the wet ingredients into the dry and stir until just combined, then fold in the passionfruit pulp.
4. Spoon half of the batter into the prepared tin. Pour over half of the blueberry compote and use a spatula to create a marbled effect. Top with the remaining batter and finish with the rest of the blueberry compote.
5. Bake for 45 minutes, or until risen, golden and a skewer inserted into the centre comes out clean.
6. Enjoy warm, or allow to cool completely before drizzling with melted white chocola

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