Blueberriest cake
Dry ingredients
  • 1 cup plain, all purpose flour
  • 1 tsp baking powder
  • ½ tsp bicarb soda
  • 1/t tsp sea salt
Wet ingredients
  • 5 Tbsp milk
  • ½ tsp fresh lemon juice
  • ½ cup of liquid sweetener (eg honey, maple syrup, golden syrup, molasses - or a mix of any of these; I use 3 parts honey, one part yacon syrup)
  • 2 free-range eggs
  • ¼ cup (50g) organic butter, melted
  • 1.5 cups frozen blueberries
  1. Preheat oven to 170 C | 340F
  2. Mix the dry ingredients together in a bowl.
  3. In a second bowl, mix together the milk, lemon juice and sweetener. Mix in the two eggs, and then stir in the melted butter. Lastly, stir through the frozen blueberries.
  4. Pour into a lined and greased 20cm | 8" cake pan.
  5. Bake for around 25 - 30 minutes - it's done when a knife comes out clean. Allow to sit in the pan for 10 minutes, and then run a knife around the edges to release it from the pan, and turn out onto a rack to cool completely - note however this cake is best enjoyed slightly warm, so feel free to tuck in straight away!
For the sweetener, I use three parts honey, one part yacon syrup. You could mix it up though and use whatever you have on hand - note though that the cake will take on the flavour of the sweetener.
Recipe by to her core at