Blueberry Cakes

  • 1 ¾ cups plus 1 teaspoon white whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon
  • ½ cup maple syrup or honey
  • 6 tablespoons melted butter 
  • 2 eggs
  • ⅔ cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups fresh or frozen plus 1 cup to decorate
  • 1 teaspoon OE 'Immune Support' powder


  1. Preheat the oven to 200 C. Line a 12 cup cake tin with patty pans.
  2. In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Stir them together with a whisk.
  3. In a medium mixing bowl, combine the maple syrup and butter and beat together with a whisk. Add the eggs and beat well, then add the buttermilk and vanilla. Mix well. 
  4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss 2 cups of the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.
  5. Pour the batter into the prepared pan.   
  6. Bake for 25 to 30 minutes, until the cakes are golden on top and a toothpick inserted into the centre comes out clean. Place the cakes on a cooling rack to cool.