Low burn recipes
- Home /
- Burn Busters /
- Low burn recipes /
- Blueberry cake
Play Video: Blueberry cake
In order to view this page you need Flash Player 9+ support!
Blueberry cake
Deliciously moist cake that’s butter free.
Low burn recipes
Blueberry cake
Ingredients (cake)
- 1 large egg
- 1/2 cup skim milk
- 1/2 cup fat-free plain yoghurt
- 2 tablespoons canola oil
- 1 cup plain flour
- 1 cup wholemeal flour
- 1/2 cup raw sugar
- 1 tablespoon baking powder
- 1 1/2 cups blueberries
Ingredients (Topping)
- 2 tablespoons caster sugar
- 1 1/2 tablespoons finely chopped
- walnuts (not ground)
- 1/4 teaspoon ground cinnamon
Preparation
- Preheat oven to 200°C (180°C fan-forced). Spray a 20cm square cake tin with mono-/polyunsaturated oil cooking spray.
- To make the cake: combine egg, milk, yoghurt and oil in a bowl and whisk until smooth. Sift flours, sugar and baking powder into a bowl. Stir dry and liquid ingredients together until just blended. Do not over-beat. Fold in the blueberries and transfer batter to the prepared cake tin.
- To make the topping: combine sugar, walnuts and cinnamon in a small bowl and sprinkle over the cake batter.
- Bake 20–25 minutes, or until the top is golden and a tester comes out clean. Cool in the pan on a rack for 10 minutes. Cut into 12 squares and serve warm.
PREPARATION TIME:
15 minutes
COOKING TIME:
25 minutes
MakeS:
12 Squares
