Blueberry swirl brunch cake

    Blueberry swirl brunch cake

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    6 people made this

    About this recipe: This moist and tender cake is bursting with juicy berries. Brown sugar and cinnamon make it so melt-in-the-mouth delicious you won't believe it's so low in calories and fat.

    Ingredients
    Serves: 16 

    • 375g (13oz) fresh or frozen blueberries
    • 70g (2½oz) soft light brown sugar
    • 1 tsp ground cinnamon
    • 115g (4oz) butter, softened
    • 200g (7oz) caster sugar
    • 1 medium egg
    • 1 medium egg white
    • 1 tbsp grated lemon zest
    • 350g (12oz) self-raising flour
    • 300ml (10fl oz) semi-skimmed milk

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat the oven to 180°C (350°F, gas mark 4). Grease and flour a 33 × 23cm (13 × 9in) baking tin. In a small bowl, toss 300g (10½oz) of the blueberries with the brown sugar and cinnamon until the berries are coated.
    2. Using an electric mixer at high speed, beat the butter with the caster sugar for about 2 minutes or until light and fluffy. Add the egg and egg white, and beat for 2 minutes. Beat in the lemon zest. Reduce the speed to low. Add the flour alternately with the milk, one-third at a time, stopping the mixer occasionally to scrape the bowl with a rubber spatula. Do not overbeat.
    3. Spread half of the cake mixture in the tin and sprinkle with the blueberry mixture. Spoon the remaining cake mixture on top, spreading evenly. Swirl through several times with a knife, then top with the remaining blueberries.
    4. Bake for 40–45 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tin, set on a wire rack, for 15 minutes. Cut into 16 equal pieces. Serve warm or at room temperature.

    Some more ideas

    *Fresh raspberries or sliced strawberries work equally well in this recipe.
    *Add orange zest in place of lemon zest and add 2 tbsp fresh orange juice to the cake mixture for more citrus flavour.

    Health points

    Blueberries are very low in calories and high in vitamin C. They also have high antioxidant properties.

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    Reviews (3)

    by
    1

    Just made this today and love it! Very easy to make, beautifully moist and really tasty. - 20 Dec 2012

    by
    1

    Great cake. Easy to make, very moist. I dusted with icing sugar to serve. - 12 Jan 2010

    0

    Lovely and easy to make. I used half frozen strawberries and half fresh blueberries, sprinkled some light brown sugar on top to give some extra colour and crunch. Would make again, next time using brown sugar in the cake mix too to give it more golden colour. - 26 Mar 2012

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