Blueberry, Broccoli and Chocolate Cake


  • 400g plain flour
  • 175g  sugar
  • 50g cocoa powder
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 3 eggs
  • 500g broccoli, steamed until soft and liquidised
  • 1 tbsp vanilla extract
  • 175g butter, melted and cooled
  • 125ml vegetable oil
  • 300ml water
  • 330g blueberries (rolled in flour to stop them from sinking)


  1. Preheat the oven to 180°C and grease two 20 cm sandwich tins
  2. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarbonate of soda and salt
  3. In another bowl whisk together the eggs, broccoli and vanilla until blended
  4. Using a mixer, beat together the melted butter and vegetable oil until just blended, then beat in the water
  5. Add the dry ingredients all at once and mix together on a slow speed
  6. Add the egg mixture, and mix again until everything is blended
  7. Fold in the blueberries and then pour into the prepared tins
  8. Bake the cakes in the preheated oven for 1 hour
  9. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely