Choc Vanilla Blueberry Marble Cake Recipe
Healthy Mummy member Carley Hill has sent us this gorgeous recipe for an easy vanilla sponge cake recipe.
Blueberries are a superfood, they are high in vitamin C, high in fibre and one of the most antioxidant-rich foods on the planet!
| Servings |
pieces
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- 2 2/3 cups self raising flour
- 2 tsp cinnamon
- 2/3 cup stevia
- 2 tbsp chia seeds
- 90 grams butter
- 2 tsp vanilla
- 2/3 cup milk of choice or Greek yoghurt
- 6 eggs
- 1/2 cup blueberries
- 2 tbsp cocoa powder for top layer
Ingredients
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- Preheat oven to 200C and line a slice tin or shallow tin with baking paper.
- Sift flour and cinnamon into mixing bowl, then add Stevia and chia seeds.
- In a small microwave proof bowl melt the butter, then add the vanilla and milk. Add the eggs one at a time, whisking as you go until it’s bubbly.
- Pour wet mixture into the mixing bowl with dry ingredients, gently folding until combined. If it’s too dry add a little more milk.
- Once combined, pour half the mixture into the tray and spread evenly. Sprinkle blueberries on top and set aside.
- With the left over mixture, stir in the cocoa powder and spread evenly on top of mixture in the tray.
- Place tray in the oven and turn it down to 170C.
- After 20 minutes check to see if it is ready – if a skewer inserted into the middle comes out clean. You may need another ten minutes cooking time depending on your oven.
- Allow to cool in the tray before placing on a wire rack to cool completely.
- Slice into 12 pieces and store leftovers in an airtight container.
168 calories per serve
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