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Wholemeal Blueberry Cake

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    Source: www.therecipeblog.co.ukReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, H, C, D, E
    MineralsCopper, Fluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. :

    2. - 1 cup caster sugar

    3. - 1/4 cup butter

    4. - 2 tablespoons lemon juice

    5. - 2 tablespoons lemon rind

    6. - 2 large eggs

    7. - 3/4 cup plain flour

    8. - 3/4 cup wholemeal flour

    9. - 1 teaspoon baking powder

    10. - 1/2 teaspoon bicarbonate of soda

    11. - 1/4 cup of ground almonds

    12. - 1 1/2 cups fresh blueberries or bilberries

    13. Sauce:

    14. - 1 small punnet of blueberries

    15. - 50 grams golden caster sugar

    16. - 50 ml water

    17. Preheat the oven to 180 Celsius

    18. Lightly grease and line a Vienna ring mould

    Instructions Jump to Ingredients ↑

    1. 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.

    2. Bake until the cake is light golden brown and the top of the cake springs back when lightly pressed – approximately 1 hour.

    3. Leave in the cake tin to cool a little.

    4. 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.

    5. Serve with clotted cream or vanilla ice cream.

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