Blueberry Courgette Cake


3 eggs, lightly beaten

250ml vegetable oil

3 tsp vanilla extract

300g caster sugar

250g courgette, grated

375g plain flour

1 tsp salt

1 tsp baking powder

1/4 tsp bicarbonate of soda

1 tbsp ground cinnamon

325g fresh blueberries



  1. Preheat oven to 180’C and lightly grease a 20cm cake tin/2lb loaf tin
  2. In a large bowl, beat together the eggs, oil, vanilla and sugar, and then fold in the courgette
  3. Beat in the flour, salt, baking powder, bicarbonate of soda and cinnamon
  4. Gently fold in the blueberries and then pour the mixture into the prepared mini-loaf tins
  5. Bake 50 minutes in the preheated oven, or until a knife inserted in the centre of a loaf comes out clean
  6. Cool for 20 minutes in the tin and then turn out onto wire racks to cool completely


Tip: Before adding the blueberries to the cake mixture, first toss them in a bit of flour to coat. This will prevent them from sinking to the bottom of the cake.