When my next door neighbour turned up at our back door with 2 huge jugs of honey, I got busy re-acquainting myself with my favourite recipes sweetened with honey.
From my kitchen window the view is a patchwork of acid green meadows thick with blooming canola which the bees love.

A local apiarist has located his hives amongst our neighbours bright yellow crop & the thanks-in-advance gift was several jugs of honey that were shared with us.

This recipe for blueberry breakfast cakes is a healthy variation on a muffin. Nutritiously enriched with cholesterol lowering ground organic oats as well as buttermilk, extra virgin olive oil, bright, antioxidant rich blueberries & sweetened with golden honey.

Delightful straight from the oven with freshly squeezed juice & coffee, the leftovers can be packed for morning tea / play lunch, (they keep well for up 5 days in an airtight container).

Blueberry Breakfast Cakes

Prep Time 10 mins
Cook Time 30 mins


  • 1 cup Buttermilk
  • cup Olive Oil
  • cup Honey
  • 1 Large Egg
  • 1 ½ cup Pulverised Oats
  • 1 cup Plain Flour
  • 1 ½ tsp Baking Powder
  • 1 ½ tsp Baking Soda
  • 2 punnets Blueberries
  • Demerara Sugar for sprinkling


  • To pulverise oats, measure & place in food processor, pulse until they break up to form a bran texture.
  • Pour into a medium bowl, add all the dry ingredients.
  • In a separate bowl, combine buttermilk, oil, honey & egg.
  • Mix until even & pour over dry ingredients.
  • Stir quickly together and spoon into papers.
  • Place in oven for 10 minutes to slightly set the batter.
  • Then quickly divide the berries amongst the muffins, so they’re sitting nicely on top, looking abundant with fruit.
  • Pop back in oven for 15-20 minutes or until firm.
  • Remove from oven, allow to cool slightly & serve.

The other recipe I want to share with you is a Honey, Almond & Rosemary Cake. It’s the perfect cake for afternoon tea visitors or serve it with poached fruit & ice-cream or double cream for a sumptuous dessert. The extra moist texture of the cake makes it quite pudding like.

Honey, Almond & Rosemary Cake

Prep Time 15 mins
Cook Time 45 mins


  • 1 cup Extra Virgin Olive Oil
  • ½ cup Honey Plus 1 dessert spoonful to drizzle over warm cake
  • ¾ cup Demerara Sugar
  • 3 Eggs
  • 1 Granny Smith Apple peeled and grated
  • 1 cup SR Flour
  • 1 cup Almond Meal
  • 1 tsp Ground Cinnamon
  • ½ tsp Baking Powder
  • ½ tsp Fresh Rosemary finely chopped
  • ½ tsp Ground Cloves

Lemon Icing

  • 1 cup Icing Sugar Mixture
  • ½ Lemon juiced
  • 1 tsp Soft Butter


  • Using a stand mixer beat the oil, honey & sugar until combined, then add the eggs.
  • Continue beating until thick & even.
  • Add the apple, flour, almond meal & baking powder, rosemary & spices.
  • Beat to combine, then pour gently into prepared pan.
  • Place in oven for 40-45 minutes, test with skewer.
  • Remove from oven & invert into a cooling rack, gently removing pan.
  • Drizzle the dessert spoonful of honey gently over cake, allowing it to run over the cake randomly.

To make the icing:

  • Place the icing sugar, lemon juice & butter into a small bowl and stir vigorously until creamy.
  • Dollop the icing around the top of the cake so that it runs down in an uneven manner. Sprinkle with rosemary or thyme.

Serve warm with yoghurt or as a dessert with poached stone fruit, cream and / or ice-cream.

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    Listening & Reading

    Some of our favourite songs with Honey…

    Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, the Cyclades and Apulia

    By Patience Gray

    “This book is perhaps the jewel in Prospect’s crown. Within a few months of its first appearance in 1986 it was hailed as a modern classic.” Jeremy Round called Patience Gray ‘the high priestess of cooking’, whose book ‘pushes the form of the cookery book as far as it can go.’