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Blueberry courgette cake
Blueberries and courgette baked up into delicious little summertime tea loaves!
Ingredients
Serves: 12
- 3 eggs, lightly beaten
- 250ml vegetable oil
- 3 teaspoons vanilla extract
- 450g caster sugar
- 250g grated courgette
- 375g plain flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1 tablespoon ground cinnamon
- 325g fresh blueberries
Method
Prep:15min ›
Cook:50min ›
Extra time:40min ›
Ready in:1hr45min
- Preheat oven to 180 C / Gas 4. Lightly grease four mini-loaf tins (approximately 14.5x7.5cm, or 5 3/4 x 3 in).
- In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in the courgette. Beat in the flour, salt, baking powder, bicarb and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf tins.
- Bake 50 minutes in the preheated oven, or until a knife inserted in the centre of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Tip
Before adding the blueberries to the cake mixture, first toss them in a bit of flour to coat. This will prevent them from sinking to the bottom of the cake.
Tin size
If you do not have mini loaf tins, you can use two 900g (2 lb) loaf tins instead. Bake at the same temperature, and increase baking time by 10 to 20 minutes.
Video
Blueberry courgette cake
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Reviews & ratings
Average global rating:
(2590)
Reviews in English (1933)
Made it healthier. i only used 300grams of sugar and the cake was still delicious and plenty sweet enough - 22 Aug 2010
Something else. I added a shot or two of Sailor Jerry's Spiced Rum. It made this awesome cake even better. - 19 Apr 2010
This delightful cake recipe has given me a passion for baking. It is amazingly simple yet the results are astonishingly good. I really cannot recommend this recipe enough. My only recommendation is to make sure that the grated courgette is well squeezed to ensure that as much water is removed as possible. I weigh it after squeezing and this seems to work well. Seriously good tea loaf! - 19 Apr 2010
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