Blueberry Cake



Preheat oven to 180 degrees Celsius. Spray a 20 cm springform cake tin with oil and set aside.

In a large bowl whisk flours, baking soda and a pinch of salt.

In another bowl, beat margarine, canola oil and brown sugar. Add vanilla essence and yoghurt and beat well before adding apple sauce. Beat a further two minutes. Gradually stir in dry ingredients until well mixed.

In a small bowl combine sugar, slivered almonds and cinnamon. Set aside.

Spread half of the batter into cake tin. Top with blueberries and half of the nut mixture. Then spoon remaining batter into pan and spread evenly.

Sprinkle remaining nut mixture. Bake for 40 minutes or until a toothpick comes out clean.

Allow to stand for 30 minutes before removing from tin and let cool on wire rack. 


  • 1 C flour
  • 1 C wholewheat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 Tbsp margarine
  • 2 Tbsp canola oil
  • 1/2 C brown sugar
  • 1 tsp vanilla essence
  • 1 C soy yoghurt
  • 1/2 C apple sauce
  • 3 Tbsp sugar
  • 1/2 C slivered almonds
  • 1/2 tsp cinnamon
  • 1 C fresh blueberries