blueberry dream

With blueberry season here, we were given an abundance of berries from a family member who had been picking loads. As we had some overripe bananas that needed using up, maybe you do too?, it felt just right to create a blueberry cake. My version is a healthier one meaning no refined sugar, oil and yoghurt instead of butter and using fibre rich flour and oats. Nonetheless it’s a moist and sweet, but not too sweet, cake that I’m hoping your loved ones will love as much as we do.

Ingredients

4 overripe bananas

2 eggs

200 ml yoghurt

50 ml rapeseed oil

2 tbsp liquid honey

150 g white whole wheat flour

150 g oats

2 tsp baking powder

0,5 tsp baking soda

1 tsp vanilla powder

300 g blueberries

Directions

Mash the bananas with a fork. Whip them together with eggs, oil, yoghurt and honey. In an other bowl, mix the dry ingredients and add them to the wet mixture. Stir until well combined. Finalise by stirring in the blueberries. Pour the batter into a well greased mould or springform tin and bake at 180 degrees Celsius for 45 min until the top of the cake is golden and a toothpick inserted into the centre of the cake comes out clean. Please note that choosing a different mould than the one I’ve used here with a hole at the centre, might require longer baking time. Leave to cool in the mould for at least 30 min before transferring it to a cooling rack.

Once cooled down, feel free to drizzle with caster sugar.