To celebrate My Food Challenge’s half-birthday, I baked a cake. Not just any cake, oh no – a healthier cake. You see, for the past month I’ve been ill on and off, so to combat this I’m addressing my diet, cutting out some of the foods that make me feel lethargic and generally aiming to eat better – as we all should. So far I’ve cut down on breads, fats and meats – I feel loads better, and I don’t miss any of them [yet].
No matter how healthy I try to be, I never give up cake. Life is far to short to not enjoy a slice of cake and, let’s face it, this blog wouldn’t half as exciting without my cake musings and recipes. This recipe came out of my desire to eat blueberries on the way back from Dan’s parents [with a hangover] – or to bake them into something tasty.
This cake didn’t turn out totally to plan – I should have lined my cake tin or used my spring formed one as the blueberries sank to the bottom. Not to bother though – I simple piled up all of the crumbled blocks of cake on top of one another… it still looked as tasty as it tasted. I blame the hangover.
Want to make it? You’ll need:
- 175g wholemeal flour
- 175g butter
- 150g caster sugar
- 1 punnet of blueberries
- 3 eggs
- 1 tsp mixed spice
- Pre-heat the oven to 170 and grease/line a baking tin (used a spring formed one if you can).
- Cream together your butter and sugar. Add in your eggs and combine.
- Spoon your mixed spice into the flour and combine before mixing well into your wet mixture. Once this is smooth, fold in your washed blueberries and our into your tin.
- Bake for 30 mins and be sure to test with a cake mixer.
- Leave to cool for 10 mins and carefully turn out – this will be lots easier with baking paper.
- Serve and enjoy (and if it all crumbles – which it shouldn’t – simply pile up like the picture above).
Hayley Jayne xx