I call this one a breakfast cake, mainly because I like eating cake for breakfast… but really, it could also be called a tea cake, dessert cake, or even lunch or dinner cake if you were so inclined – very versatile 🙂
Taking inspiration from this blog, my version took a couple of weeks to work out:
On the first attempt I replaced the white flour with wholemeal spelt, and the refined sugar with rapadura. While it was still a tasty result and we finished it without question, the outcome was a little more “bready” than I think this particular cake calls for.
On the next attempt I used a “light sift” flour; this seems to be something in between white and wholemeal flour, honestly probably closer to white but with a few remaining good bits (the brown stuff) to make me feel slightly better about baking a cake for breakfast –
In addition to this, I used raw honey in place of sugar.
Overall, pretty happy with the result using these replacements. The blueberries and yoghurt keep this cake lovely and moist, and spreading the blueberries evenly across the top ensures you get a burst of fruit goodness in every bite!
So, here is my version with Australian/metric conversions:
Blueberry Breakfast Cake, serves 6-8
- 125g light sift or all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 55g butter, softened
- 100g raw honey
- 1 tsp vanilla bean paste, extract or powder
- 1 egg
- 1/2 cup greek yoghurt
- 1 cup blueberries (I used frozen)
- Preheat oven to 180°c
- Line a 20cm round baking tin with baking paper (or grease well with butter, however note that the edges of your cake will brown more)
- Sift flour, baking powder, baking soda and salt into a bowl. If you have any unsifted grains leftover from the flour – just throw them into the bowl with the rest, don’t waste them!
- In a separate bowl, beat the butter and honey until light and fluffy, something like this –
- Add the vanilla and egg, then beat again until creamy and light
- Fold the flour and yoghurt into the butter mix in batches – 1/2 flour, 1/2 yoghurt and so on
- Combine the mix gently (I use a spatula) and try not to over-mix, it should be pretty sticky, not too liquidy, and will look similar to this –
- Transfer batter into the baking tin using the spatula to even it out, then scatter the blueberries across the top. I try to do this as evenly as possible, getting the blueberries all the way to the edge of the tin
- Bake for 25-30 minutes depending on your oven – I checked at 25 minutes, then left it in for another 3 or so until a quick skewer-check came out clean (so 28 minutes in total)
- Let the cake cool in its pan for about 10 minutes, then lift it out with the paper onto a wire rack.
- Serve warm by itself, with yoghurt, cream, ice cream or whatever else takes your fancy.
- NB: I also sifted about 1/2 teaspoon of icing sugar over the top once the cake had mostly cooled, mainly to make it look prettier, although it is quite pretty anyway –
And to compare with my first attempt, here is the cake with wholemeal spelt flour and rapadura, you can see a clear difference in colour and there is also some difference in texture; it’s much more like wholemeal bread-cake…