Move over raspberries...blueberries are now our second most popular berry in the UK (after strawberries). And July is prime season for home-grown blueberries.
We bloomin' love them! In our house the kids have blueberries in their porridge, yoghurts, muffins or just straight from the freezer - yup, we mainly buy frozen blueberries for ease and the kids love eating them ice cold (weird).
This is a fantastic healthy recipe for blueberry pudding. Sweetened with honey, apple and vanilla - no refined sugar - a delightful spongy fruit pudding that goes great with custard or yoghurt.
- 120g self raising flour
- 1/4 tsp baking powder
- 1 apple (peeled and grated)
- 100ml whole yoghurt
- 1 egg
- 40ml vegetable oil
- 40g honey
- 1/4 tsp vanilla essence
- 3 handfuls of blueberries (fresh or frozen)
Get the oven on (160C fan). Sieve the flour and baking powder into your mixing bowl. Peel and grate the apple - older kids can have a go at grating but watch fingers! In a measuring jug, measure out 40ml of oil, then add the yoghurt on top. In your jug also add in the vanilla essence and honey and crack the egg on top. Mix all this together using a fork. Pour the mixture onto the flour. Add the grated apple and three handfuls of blueberries. Mix it all together! Line your cake dish (8 or 9 inches wide is about right) with parchment and spread your mixture evenly inside. Bake for 30mins. Serve warm with custard.