I’m shocked yet happy to announce that I have broken my own baking record. If you are not one baking for business, it’s highly likely I have broken your baking record too…..*wink*. This is the 6th consecutive morning that I make blueberry cake! You can’t believe it? Now, I also can’t believe it! Every night I asked my family whether they still want blueberry cake the next day. There’s always a resounding ‘YES!’ And everyday, before noon, almost the whole cake was gone!!
Now I am just waiting to see when everyone is going to get bored with this cake. I think I am getting a little bored making it everyday….6 cakes in a row….crazy huh! Nevertheless, I also do enjoy making it because I can now memorise the recipe and it has become real super easy and fast to make this cake, just 5-10 minutes to mix up everything. Besides that, if I can make my family eat more fruits, I am just happy to make it again and again.
Blueberries are very beneficial for health. They are very high in antioxidants and other vitamins. The best is to eat them fresh but they are good too in cakes. You can read more about it in my other blueberry cake, Blueberry Pound Cake. I also love blueberries in smoothies. It’s such a delicious drink. It can be a meal in a glass. Click Blueberry Smoothie - Healthy Breakfast In A Glass to learn more.
This blueberry cake is very moist and delicious on it own, a great dessert for any time. But we have found a new way of eating it. Mix some condensed milk and evaporated milk together and pour over it….mmmm….very delicious. Give a try if you make this cake.
This is the recipe that I used for Super Easy No Dairy Nectarine Cake except that I did not add the salt. Instead of the nectarines, I used frozen blueberries (350g). That’s a lot of blueberries used. You can use less though if you find it too much.
Put all of Ingredients A into a mixing bowl. Beat well with a whisk.
1t baking powder
1/2t baking soda
pinch of salt (I omitted it)
Add Ingredients B to the egg mixture. Mix well. I didn’t even sieve it all together….just add to the batter.
350g frozen blueberries (or less)
Add the frozen blueberries (straight from freezer) to the cake batter.
Mix well and pour into a tin lined with baking paper. I think my tin is about 11″ x 11″.
Bake at 200 degrees Celsius for about 25 minutes or when a skewer inserted into the centre comes out clean. Leave to cool a few minutes. Cut and enjoy. It’s very delicious served hot or at room temperature.
This recipe is very versatile. You can use other fruits too. I hope you have fun baking.
Other cakes recipes with fruits added that you may be interested in:
Rum Sultana Cake
Lemon Banana Muffins
Banana Peanut Butter Cake
Lemon Cake And Easter Joy
Moist Orange Cake
Blueberry Pound Cake
Blueberry Orange Cake
Blueberry Banana Streusel Cake
Chocolate Rum Brownies With Sultanas
Quote of the day……
“Good humor is the health of the soul, sadness its poison.”
- Lord Chesterfield
Keep Learning Keep Smiling