Guess what? It’s blueberry season, our favourite time of year! When these delicious but normally excruciatingly expensive little berries are in abundance and finally affordable. So, if like us you find it hard to walk past those ‘4 punnets for the price of 1’ deals you will probably be looking for some recipes to use them up.
Meet our Blueberry Cake, a delicious dessert that combines the sweetness of cake with the natural tartness of blueberries. Its perfect for those who prefer cakes that are not overly sweet as the blueberries bring a vibrant and slightly tangy burst of flavour to this cake. When it comes to desserts, few things can rival the simple yet exquisite pleasure of a freshly baked Blueberry Cake!
Now while we know that cake is not a health food, blueberries are often hailed as a superfood, and for good reason. Packed with antioxidants, vitamins, and fibre, these tiny, unassuming berries are known to boost heart health, improve cognitive function, and support overall well-being. So why not have your cake and eat it too!
The next time you find yourself craving a sweet, fruity treat, consider this light, fluffy and delicious blueberry Cake, it’s a slice of pure bliss that never fails to leave a lasting impression.
Happy Cooking!
Blueberry Cake
Equipment
- 1 cake tin
- 1 Large mixing bowl
- 1 electric beater
Ingredients
- 3 cups blueberries
- 4 tbsp icing sugar
- 3 eggs lightly whisked
- 1½ cup caster sugar
- 1 cup grapeseed oil
- 1 cup greek yogurt
- 3 cup self raising flour
- 1 tsp salt
- 1 cup blueberry jam
Instructions
Blueberry Glaze
- Add 1 cup of blueberries, 3 tbsp of icing sugar and 1 tbsp of water to a bowl and blitz with a hand blender until smooth. Add half a cup of whole blueberries to the mixture and set aside.
Blueberry Cake
- Pre heat a fan forced oven to 170°
- Place high lipped oven tray full of water at the bottom of the oven.
- Add egg, sugar and grapeseed oil to a large mixing bowl and beat with beaters for 1 minute.
- Add yogurt and 1 third of the blueberry glaze and beat for another minute until well incorporated.
- Add flour and salt to the mixture and beat for another minute.
- Gently stir through the rest of the blueberries and then pour cake mixture into a cake tin that has been greased and dusted with flour.
- Smooth out the cake batter with a spatula then pour the rest of the blueberry glaze on top.
- Bake in the oven for 60 minutes or until a skewer can be inserted into the middle of the cake and come out clean.
- Allow the cake to cool in the pan.
- When cool remove the cake from the pan and slice in half horizontally.
- Spread blueberry jam on the bottom half of the cake and then replace the top.
- Dust with icing sugar and serve.
Video
Nutrition
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