One of my favourite fruits – blueberries not only look and taste great but contain antioxidants known as anthocyanidins, some of the strongest antidotes to oxidative stress.
Wholemeal Blueberry Cake
Ingredients:
- 1 cup caster sugar
- ¼ cup butter
- 2 tablespoons lemon juice
- 2 tablespoons lemon rind
- 2 large eggs
- ¾ cup plain flour
- ¾ cup wholemeal flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ¼ cup of ground almonds
- 1½ cups fresh blueberries or bilberries
Sauce:
- 1 small punnet of blueberries
- 50 grams golden caster sugar
- 50 ml water
Preheat the oven to 180° Celsius
Lightly grease and line a Vienna ring mould
Method:
Place the sugar, oil, lemon juice and rind into a mixing bowl, beat until thoroughly combined, add the eggs and mix in. Sift the dry ingredients and add to mixture. Thoroughly mix all the ingredients together. Pour half the batter into a lined 8” ring tin, mix the ground almonds and blueberries together and scatter over the mixture in the tin, spread the remainder of the batter on top.
Bake until the cake is light golden brown and the top of the cake springs back when lightly pressed – approximately 1 hour.
Leave in the cake tin to cool a little.
Make the syrup by placing the fruit, sugar and water into a small saucepan, bring to boil ensuring sugar has completely dissolved, then simmer for about 5 minutes until a light syrup has formed. Drizzle over the cake and leave to cool.
Serve with clotted cream or vanilla ice cream.
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