Blueberry Cake
Blueberry cake is a delicious dessert that combines the sweetness of cake with the natural tartness of blueberries making it a delightful treat for those who love the combination of sweet and tangy flavours.
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Servings: 12 people
Calories: 506kcal
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
Calories: 506kcal | Carbohydrates: 76g | Protein: 7g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 226mg | Potassium: 121mg | Fiber: 2g | Sugar: 46g | Vitamin A: 81IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg