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Whole Wheat Apricot Blueberry Cake
Course:
Dessert
Cuisine:
Continental
Prep Time:
10
minutes
minutes
Cook Time:
50
minutes
minutes
Total Time:
1
hour
hour
Servings:
12
people
Calories:
165
kcal
Author:
Neha Mathur
Whole Wheat Apricot Blueberry Cake is a easy and quick to make cake which is made up of whole wheat flour and fruits. It makes a lovely snack option as well.
Print Recipe
Ingredients
120
g
Unsalted butter
¾
cup
Brown sugar
2
Eggs
1 and ¼
cup
Whole wheat flour
1
teaspoon
Baking powder
½
teaspoon
Baking soda
¼
teaspoon
Salt
1
teaspoon
Vanilla extract
¼
cup
Milk
5-6
Apricots
De seeded and cut into wedges
50
g
Blueberries
¼
cup
Brown sugar
To sprinkle on top
Instructions
Pre heat the oven to 180 degree C.
Grease and line an 8 inch pan.
Mix whole wheat flour, baking powder, baking soda and salt in a bowl.
Keep aside.
Whisk butter and sugar in a bowl till light and fluffy. ( Approx 5-6 minutes using a hand mixer )
Add eggs, one at a time and mix well after each addition.
Add vanilla extract and milk and mix well.
Add the flour mixture and mix just till combined.
Transfer the batter in the prepared pan.
Arrange the apricots on top and sprinkle blueberries.
Bake for 30-35 minutes, until a tooth pick comes out clean.
Remove the pan from the oven and let the cake cool in the pan for 5 minutes.
Transfer the cake on a cooling rack and cool completely.
Cut into slices and serve.
Nutrition
Calories:
165
kcal
|
Carbohydrates:
20
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
49
mg
|
Sodium:
120
mg
|
Potassium:
124
mg
|
Sugar:
19
g
|
Vitamin A:
580
IU
|
Vitamin C:
1.9
mg
|
Calcium:
47
mg
|
Iron:
0.3
mg