Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Steamed Blueberry Cake by WW

Steamed Blueberry Cake

6
Points®
Total Time
1 hr 40 min
Prep
10 min
Cook
1 hr 30 min
Serves
8
Difficulty
Easy
This cake steams in a saucepan of simmering water like a classic pudding, so you don't have to use the oven at all.

Ingredients

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

Blueberries

145 g, fresh

Icing Sugar

4 teaspoon(s), level

Salt

1 pinch

Instructions

  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.

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.

You might like

You might like