Blueberry Vanilla Cake
Even after a busy week, there’s nothing better than a bit of baking to put a smile on your face! Plus this delicious recipe is low in saturated fat and high in unsaturated fat.
SERVES 10
PREP TIME 10 MINUTES
COOKS TIME 30-35 MINUTES
DIFFICULTY EASY
Ingredients
250g self-raising flour
150g caster sugar
1⁄2 tsp baking powder
1⁄2 tsp bicarbonate of soda
220ml of soya yoghurt
120ml of rapeseed oil
1 tsp vanilla extract or essence
Grated zest and juice of one lemon
120g blueberries
3 tbsp of flaked almonds
Method
1.
Preheat your oven to 160oC fan, 180°C conventional, gas 4.
2.
Line a 20cm round cake tin with parchment paper.
3.
In a mixing bowl, stir together the self-raising flour, sugar, baking powder and bicarbonate of soda. Add the yoghurt, oil, the zest and juice of one lemon, and vanilla essence. Mix together until combined. Gently fold in the blueberries.
4.
Pour the mixture into your tin, sprinkle over the flaked almonds and bake for 30-35 minutes. Test by inserting a skewer in the centre, it should come out clean when the cake is ready.
5.
Let the cake cool in the tin for 10-15 minutes, then transfer to a wire rack and allow to cool completely.
6.
Great served with coffee at any time, or as a dessert with fresh fruit and a spoonful of yoghurt.
Share this recipe