Blueberry Cake

Published : June 21, 2015

This cake will be sure to become a favourite!

Preparation: 15 minutes

Cooking: 25 minutes

Makes: 12 squares

Ingredients

Cake

1 large egg
½ cup skim milk
½ cup plain yoghurt, non-fat
2 tbsp canola oil
1 cup plain flour
1 cup wholemeal flour
½ cup raw sugar
1 tbsp baking powder
1½ cups blueberries

Topping

2 tbsp caster sugar
1 ½ tbsp walnuts, finely chopped
¼ tsp ground cinnamon

Method

Preheat oven to 200°C (180°C fan forced).
Spray a 20cm square cake tin with olive oil cooking spray.
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. Put aside.
Combine sugar, walnuts and cinnamon in a small bowl. Sprinkle over 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 9 squares and serve warm.

Recipe and Image source: www.heartfoundation.org.au