Photo of Steamed Blueberry Cake by WW

Steamed Blueberry Cake

Points® value
Total Time
1 hr 40 min
10 min
1 hr 30 min
This cake steams in a saucepan of simmering water like a classic pudding, so you don't have to use the oven at all.


Plain White Flour

80 g, plain white

Caster Sugar

75 g

Bicarbonate of Soda

½ teaspoon(s), level

Baking powder

1½ teaspoon(s), level

Ground Cinnamon

¼ teaspoon(s), level

Egg, whole, raw

1 medium, raw, lightly beaten

Skimmed Milk

60 ml

Low Fat Fruit Yogurt

120 g, vanilla

Rapeseed Oil

2 tablespoon(s)

Vanilla Extract

1 teaspoon(s), level


145 g, fresh

Icing Sugar

4 teaspoon(s), level


1 pinch


  1. 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.
  2. 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.
  3. 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.
  4. Cut into wedges and accompany with low fat vanilla custard.


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.