Créé avec l’IA
Blueberry Cinnamon Cake
45 min 412 kcal par portion Moyen
Ingrédients
4 Portions
- all-purpose flour180 g
- brown sugar90 g
- baking powder1,5 tsp
- cinnamon0,5 tsp
- nutmeg0,25 tsp
- sea salt0,25 tsp
- unsalted butter, softened70 g
- coconut milk120 ml
- fresh blueberries120 g
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake pan.
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and sea salt.
- 3
In a large bowl, cream the softened unsalted butter and brown sugar together until light and fluffy.
- 4
Gradually add the coconut milk to the butter mixture, mixing until well combined.
- 5
Add the dry ingredients to the wet ingredients in two batches, mixing gently until just combined. Do not overmix.
- 6
Gently fold in the fresh blueberries.
- 7
Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 8
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
