Blueberry Cake

I am guilty... I rarely eat the fruit and vegetables essential to a healthy diet. When I do, I tend to choose produce based purely on visual appeal when I'm at the supermarket. For fruit, that usually means berries. In this instance I picked up a punnet of blueberries that looked so attractive to me.

So what to do with a punnet of berries? Well I am bad. I can't just eat them as is, or in a fruit salad, or with yogurt. That's not my style. It needs to be smothered in carbohydrates, fat and sugar.

I'd done pancakes already here, and I had run out of patty cases to make blueberry muffins. It made me think, why not a cake? I tried to make it somewhat healthy by using olive oil instead of butter... but to be honest I think I would have preferred the butter :)

BLUEBERRY CAKE

Preheat oven to 160 Celcius. Lightly grease your springform cake tin.

Into KitchenAid bowl add 1 cup light olive oil, 1 tsp vanilla extract, 3 eggs and 3/4 cup sugar. 

Whisk to combine.

With the mixer running, alternately add 2 cups self-raising flour with 3/4 cup milk.

When smooth, pour into cake tin.

Scatter 1 punnet of blueberries onto surface of batter.

Bake for about 1 hour (until skewer comes out clean).

To serve, dust with icing sugar and dollop with whipped cream or cr­­ème fraîche