This blueberry cake's perfect for breakfast, lunch boxes and anytime snacks. The buttermilk keeps it moist and keeps beautifully for up to 3 days.
Prep Time15 minutesmins
Cook Time40 minutesmins
Course: Baking, Clean Eating, Healthy Snacks
Cuisine: Clean Eating
Keyword: healthy blueberry cake
Author: Stephanie
Ingredients
2LargeEggs
⅓CupMaple syrup
½CupUnsalted butter Room temperature
2tspVanilla bean paste
½ CupButtermilk
1CupCake flourEinkorn or Buckwheat
1CupCornflourOrganic
1tspBaking powder
2CupsFresh blueberries
Instructions
Heat your oven to 180/340
Line a 9 x 9 inch cake pan with parchment
Put your butter and whisk it with an electric hand held whisk for 5 minutes. You want the butter to be fluffy and pale
Add your eggs in with the butter, one at a time, until fully combined
Add your Maple syrup and combine with a spoon
Add the vanilla bean paste and combine
Add the flours and baking powder and combine. You only need to combine with until the flours fully combined
Mix in the buttermilk with a spoon
Add the half blueberries and combine
Pour your cake batter into the lined cake pan. The batter will be fairly thick, which is how it should be
Scatter the remaining blueberries on top of the cake and with the back of a spoon, gently press them into the cake so they’re roughly level with the batter
Bake in the oven for 40 minutes, until a skewer inserted into the centre of the cake comes out almost clean
Leave your cooked cake in the tin until cool, and then cut into 9-12 squares