Steamed Blueberry Cake

Steamed Blueberry Cake

Serves 8

Points per serving : 3 (original points)

80 g plain white flour

75 g caster sugar

½ tsp bicarbonate of soda

1½ tsp baking powder

¼ teaspoon cinnamon, ground

1 large egg, lightly beaten

60 ml skimmed milk

120 g low-fat yogurt, vanilla

2 tbsp rapeseed oil

1 teaspoon vanilla essence

145 g blueberries, fresh

4 teaspoon icing sugar

1 pinch salt

Combine both flours, sugar, bicarbonate of soda, baking powder, cinnamon and a pinch of salt in a large bowl. Combine the egg, milk, yogurt, oil and vanilla in a separate small bowl. Stir well until combined. Make a well in the flour and fold through the egg mixture until well combined. Carefully stir through the blueberries.

Spray a 1-litre capacity soufflé dish with oil. Spoon the cake batter into the dish and level with the back of the spoon. Spray a sheet of foil with oil and cover the dish tightly, oil side down, so that the cake is water tight.

Pour 720ml boiling water into the base of a large saucepan. Place the cake in the bottom of the saucepan, cover and simmer on a very low heat for 1 1/2 hours. You may need to add more boiling water during the cooking process, so keep a check on the water levels. Test the cake with a cake skewer and, when cooked, carefully remove from the saucepan. Allow to stand for 5 minutes before turning out onto a cake rack. Sprinkle with the icing sugar and serve.

Cut into wedges and accompany with low fat vanilla custard if POINTS values permit.

Notes

This cake will keep in an airtight container for 2-3 days, and is suitable to freeze. We suggest that you portion the cake into individual slices and wrap in plastic for best portion control and freshness.