Blueberry Vanilla Cake
Desserts
Summer Desserts
Try this at a pudding club or as a decadent dessert.
6 Servings
Ingredients
250g self-raising flour
150g caster sugar
½ tsp baking powder
½ tsp bicarbonate of soda
220ml of Alpro Soya Original alternative to milk
120ml of sunflower or rapeseed oil
Grated zest and juice of one lemon
1 tsp vanilla extract or essence
80g blueberries
3 tbsp of flaked almonds
Method
- Preheat your oven to 180C/160C fan. Line a 20cm round cake tin with parchment paper.
- In a mixing bowl, stir together the self-raising flour, sugar, baking powder and bicarbonate of soda. Add the Alpro Soya Original, oil, zest and juice of one lemon, and vanilla essence. Mix together until combined. Gentle fold in the blueberries.
- Pour the mixture into your tin, sprinkle over the flaked almonds and bake for 30-35 mins. Test by piercing with a wooden skewer – when it comes out clean, your cake is ready.
- Let the cake cool in the tin for 10-15 minutes, then transfer the cake to a wire rack and cool completely.
