Blueberry & Lemon Meringue Fruit Wheat Cake…

PLEASE NOTE: This recipe includes a limited edition product from Whittards. It is an Easter limited edition hot chocolate so will not be widely available all year round. If you are lucky enough to have some or can get some then I highly recommend you use it in this recipe, I assure you it gives a different flavour to using essences. HOWEVER if you can not get the hot chocolate then use 1 teaspoon lemon flavouring instead.

Some recommended items from our kitchen to make this dish…

  • We use a NUTRiBULLET to blend and mix a lot of our recipes, its easy to clean and store and affordable. Also great if you are into health and fitness and have lots of shakes and smoothies. Also great for making iced tea/coffee so is widely used and not just a kitchen ornament like a lot of appliances.
  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • These little dishes are great for baked oats, cakes etc and also for doing just one portion of casserole, shepherds pie, chilli etc if you are cooking for one.

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Blueberry & Lemon Meringue Fruit Wheat Cake

  • 45g Harvest Morn blueberry fruit wheats – HexB or 7.5 syns
  • 1 egg
  • 1 teaspoon sweetener
  • ¼ teaspoon baking powder**
  • 1 heaped tablespoon fat free greek yogurt (make sure its greek yogurt not greek style as the greek style is runnier and will give a different texture to the end result)
  • 9g Whittards lemon meringue hot chocolate powder – 2 syns
  • 50g frozen blueberries – 1 syn
  • 1 teaspoon lemon curd – 0.5 syn (check your own brands as they vary)
  1. Preheat oven 180°C fan.
  2. Blitz the fruit wheats in a blender, (don’t worry about the lumps of the fruit as that adds to the recipe keeping them chunky) and tip into a mixing bowl.
  3. Add the sweetener, baking powder, hot chocolate and blueberries and give a little stir.
  4. Whisk the egg until pale and fluffy, whisk in the yogurt and pour into the wheat mixture.
  5. Give a really good mix and leave the mixture to stand for 5 minutes.
  6. The batter should go puffy and airated.
  7. Tip half your mixture into an oven proof dish and add the lemon curd in the centre, top with the remaining mixture and bake in the oven for 25 – 30 minutes until golden on top and a knife comes out clean (you may get a bit of jam on there but as long as you see no wet cake batter then its cooked).
  8. OPTIONAL: Top with a crushed mini lemon meringue (available from Marks & Spencers), syn accordingly.
  9. Enjoy fresh from the oven or cold. Either is equally as yummy.