Beetroot blueberry cake

Valentine’s Day dessert

Give yourself fully to baking cake adventure for Valentine’s Day today. Pour your love boldly in baking for your loved one who is a sweet tooth and loves fruits; whom had walk boldly along side you in the married path. You have every reason to be confidence, because your loved ones had accompanied you all the days of your married life.

Express your love for your loved ones don’t have to be luxury dinner, expensive gifts, roses or chocolates or flowers. These things can be gone forever, those robbers of abundant living. Your thoughts and heart will never be robbed. Baking this cake is not just for expert chef, anyone who have confident, love and willing to pour the energy into baking a beautiful cake that say aloud I love you forever.

Last minute cake, here’s one you can bake. Most ingredients you would have in your pantry, fridge and kitchen. Make it more romantic when you bake this cake with Love. I am glad at the last minute, I decided to bake it for my family. It turns out well, healthy, moist, beautiful garnish and delicious. Let’s bake a romantic cake!!!


250 g butter, room temperature
200 g castor sugar
4 large eggs
425 g beetroot, purred
380 g self raising flour
300 g double cream
1 1/2 Tsp baking powder
1 Tsp bicarb soda
1/2 Tsp salt
120 blueberries, divided
50 g blueberries, garnish
beetroot juice, divided
icing sugar, dusting


Put beetroot into Nutri bullet with beetroot juice about 1/8 cup; pureed and set aside to cool for later. (See Note). Preheat the oven to 180 degrees C. Grease and line a 23 cm design round cake pan. Put the 60 g blueberries at the bottom of greased cake pan.

Place flour, baking powder, bicarbonate soda, and salt into a bowl and mix well. Beat butter with sugar until light and fluffy. Add in eggs, one at a time, beating well before each addition, if necessary, adding a spoonful of flour with the last egg to prevent mixture from curdling.

Beat in beetroot pureed and the remaining juice. Then double cream for 2 minutes further. Add flour mixture all at once and mix well. Spoon the batter into the prepared pan, smooth the batter and then add the 60 remaining blueberries, gently push it in. Bake in the preheated oven for 50 minutes or until skewer inserted into the center of the cake, comes out clean.

If it gets too brown quickly, cover loosely with a sheet of lightly greased aluminium foil and continued to bake. Once done, leave cake in the pan with oven door close for 30 minutes. Then remove from oven and on to wire rack for 30 minutes before removing from pan and transfer to a plate. Just before serving decorate with 50 g blueberries and dust with icing sugar. Serve with coffee, tea or ice cream. Enjoy!!!!

Note: You can blitz your beetroot in juicer processor. No need add water. Oven temperature vary. You might need more or less time. If skewer in and batter come out add in another 10 minutes. If cake too brown cover with foil after 30 minutes. You can omit double cream and add sour cream. You can decorate anyhow you like. You can make white chocolate ganache or berries coulis.



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