Whole Wheat Apricot Blueberry Cake

Whole Wheat Apricot Blueberry Cake is an easy and quick to make cake which is made up of whole wheat flour and fruits. It makes a lovely snack option as well. Here is how to make it.

Baking has always been therapeutic for me and it gives me a sense of accomplishment when my bakes turns up good. With a lot of things happening in life, baking has almost taken a second seat and I am not able to bake as much as I would have loved to.

But sneaked in some time yesterday from my super busy schedule and made a Whole Wheat Apricot Blueberry Cake. It was a joy watching the cake rise in the oven and the smell that wafted in the entire house was to die for. Some how managed to control myself from digging into that goodness right away and took a few pictures to share the recipe here.

This recipe is fairly easy to make and the result was fantastic. Do do try this recipe and do not forget to leave your feedback comments. Here it is.

Whole Wheat Apricot Blueberry Cake

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.

 Course Dessert

 Cuisine Continental

 Prep Time 10 minutes

 Cook Time 50 minutes

 Total Time 1 hour

 Servings  people

 Calories 165 kcal

 Author Neha Mathur

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Ingredients

• 120 g Unsalted butter
• 3/4 cup Brown sugar
• 2 Eggs
• 1 and 1/4 cup Whole wheat flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1 tsp Vanilla extract
• 1/4 cup Milk
• 5-6 Apricots De seeded and cut into wedges
• 50 g Blueberries
• 1/4 cup Brown sugar To sprinkle on top

Instructions

1. Pre heat the oven to 180 degree C.
2. Grease and line an 8 inch pan.
3. Mix whole wheat flour, baking powder, baking soda and salt in a bowl.
4. Keep aside.
5. Whisk butter and sugar in a bowl till light and fluffy. ( Approx 5-6 minutes using a hand mixer )
6. Add eggs, one at a time and mix well after each addition.
7. Add vanilla extract and milk and mix well.
8. Add the flour mixture and mix just till combined.
9. Transfer the batter in the prepared pan.
10. Arrange the apricots on top and sprinkle blueberries.
11. Bake for 30-35 minutes, until a tooth pick comes out clean.
12. Remove the pan from the oven and let the cake cool in the pan for 5 minutes.
13. Transfer the cake on a cooling rack and cool completely.
14. Cut into slices and serve.

Nutrition Facts

Whole Wheat Apricot Blueberry Cake

Amount Per Serving

Calories 165Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 49mg16%

Sodium 120mg5%

Potassium 124mg4%

Carbohydrates 20g7%

Sugar 19g21%

Protein 1g2%

Vitamin A 580IU12%

Vitamin C 1.9mg2%

Calcium 47mg5%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.