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Blueberry Cake

Serves 12

Blueberries only have a high content of Vitamin C but also amongst other antioxidants, agroup of very powerful antioxidant called anthocyanins. Anthocyanins have been shown to enhance the effects of Vitamin C. Anthocyanins are found in fresh and frozen berries, but not in processed foods yet home cooking does not decrease antioxidant or Vitamin C capacity of wild blueberries, especially in this cake.


1 small box of wild blueberries (100 - 150 g), washed and drained well.

4 oz. slightly salted butter, warm over heat until just melted.

3 oz. raw unrefined castor cane sugar

2 large free range eggs

8 oz. unrefined or stoneground plain whole wheat  flour

2 oz. self raising white flour

1 tsp. baking powder

2 tbsp. cinnamon powder

2 tbsp. milk

2 tsp. cold pressed vanilla extract (not essence)


Preheat oven to 160 ˚C. In a bowl, mix together butter and sugar for a few minutes,then add eggs. Beat until eggs are incorporated but do not overbeat. Sift together dry ingredients: flours, baking powder and cinnamon (Remain left in sift are to be added back). Fold dry ingredients into butter mixture. Add blueberries. Add milk and vanilla extract. Remove batter to a 9” cake tin or divide equally into 12 muffin bun cases. Bake cake for 40-45 minutes or until lightly browned. If making muffins, bake for only 15 minutes or until lightlybrowned. If edges start to brown too much and middle is not yet cooked, coververy lightly with a piece of foil to prevent burning. This cake is delicious eaten fresh and warm but will keep for a day.