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.