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Blueberry and vanilla cake

  • 1:50 Prep
  • 1:10 Cook
  • 10 Servings

Ingredients

  • Olive oil cooking spray
  • 1 cup extra light olive oil
  • 3 eggs
  • 3/4 cup caster sugar
  • 3 teaspoons vanilla extract
  • 2 cups self-raising flour, sifted
  • 3/4 cup milk
  • 1 cup frozen blueberries
  • Plain yoghurt, to serve
  • Icing sugar mixture, to serve

Method

  • 1
    Preheat oven to 180C/160C fan-forced. Spray a 6cm deep, 19cm square cake pan with oil. Line base and sides with 2 layers of baking paper.
  • 2
    Place oil, eggs, sugar and extract in a bowl. Whisk to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Pour mixture into prepared pan. Sprinkle with blueberries.
  • 3
    Bake for 1 hour and 10 minutes or until a skewer inserted into centre of cake comes out clean (cover cake with foil during cooking if over browning). Stand cake in pan for 10 minutes. Line a wire rack with baking paper. Turn cake top-side up onto a wire rack to cool. Dust with icing sugar. Serve with yoghurt.

Source: taste.com.au

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