- 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
- Preheat the oven to 200 C. Line a 12 cup cake tin with patty pans.
- 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.
- 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.
- 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.
- Pour the batter into the prepared pan.
- 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.