This is a perfect cake for damp autumn afternoons. I have been experimenting with this recipe for a few weeks now, trying to make a cake that isn’t too sweet but is tasty. This means we have munched our way through some delicious but slightly fragile versions of this cake until I managed to get the ratios right so that we had something with enough robustness to be picked up. Here is the recipe I am sticking with …
Recipe
- 90 g of brown sugar
- 100 g of margarine melted & cooled
- 1 teaspoon of vanilla essence
- 50 ml of milk [I use soya milk]
- Half of a 270 g jar of apple sauce [I use Lidl]
- 150 – 200 g of blueberries
- 190 g of plain flour
- 2 teaspoons of baking powder
- 2 teaspoons of cinnamon or mixed spice
Optional topping – 1 teaspoon of brown sugar with a tablespoon of lemon juice or apple juice and 1/2 teaspoon of cinnamon or mixed spice
Method – Put the blueberries in a small bowl and mix with 20 g of the brown sugar. In a large bowl beat the cooled melted margarine with the remaining 70 g of the sugar.
Add the vanilla essence, milk and apple sauce to the bowl and mix well.
Sift the flour with the baking powder and cinnamon or mixed spice and fold into the wet ingredients.
Carefully mix the sugar-coated blueberries into the cake mixture.
Grease your baking tin. I use a 6″ square tin but have tried muffin tins and loaf tins too.
I bake in the Remoska for about 40 – 45 minutes. Otherwise, bake at 180C [gas mark 4] for about 45 minutes or longer, depending on your oven and the tin you have used. A skewer should come out clean when the cake is cooked and your kitchen will smell warm and inviting!
Cool in the tin and while it is still warm you can coat the top with a mixture of sugar, cinnamon / mixed spice and juice for a slightly crunchy sweet topping.
Back on the road again 
My cake goes really well with cae or tea! You don’t need any cream as it’s moist already. I also made sure it has the perfect ration of sugar so the sweetness doesn’t overpower the blueberry flavour.
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