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Kate Bond's Collagen Blueberry Cake

August 02, 2021 2 min read

Kate Bond's Collagen Blueberry Cake

 

We are on a constant search for the most delectable way to add more Miracle Collagen to our everyday, and designer Kate Bond (the one-and-only) has just nailed it with this incredible Collagen Blueberry Cake: recommended for morning or evening delights!

This cake ticks all the boxes, it’s simple, beautiful, healthy and most importantly delicious! The blueberries and maple syrup give it an almost pancake like flavour, the spelt flour gives a depth and nuttiness while the use of buttermilk makes it perfectly moist.

Healthy enough to serve for breakfast and brunch yet decadent enough to feel like a real treat. I enjoy it topped with cream and little extra maple syrup.

Enjoy!

 

INGREDIENTS

1 ¾ cups plus 1 teaspoon of white spelt flour.
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon ground cinnamon
1 tablespoon of Imbibe miracle collagen
½ cup maple syrup
6 tablespoons melted butter 
2 eggs, preferably at room temperature
⅔ cup buttermilk
2 teaspoons vanilla extract
3 cups blueberries, fresh or frozen, divided in two
1 tablespoon  sugar for sprinkling on top

INSTRUCTIONS

  • Preheat the oven to 200 degrees Celsius. Line the base of a 20cm springform pan with parchment paper cut to fit inside. Butter the sides of the pan to prevent the cake from sticking. 
  • In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Stir them together with a whisk.
  • In a medium mixing bowl, combine the maple syrup and butter and beat together with a whisk. Add the eggs and beat well, then add the buttermilk and vanilla. Mix well.
  • Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss 2 cups of the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.
  • Pour the batter into the prepared pan. Distribute the remaining blueberries on top, focusing them more toward the centre of the cake. Sprinkle the top of the blueberries with the turbinado sugar.  
  • Bake for 35-40 minutes, until the cake is golden on top and a toothpick inserted into the centre comes out clean (blueberry bits aside). Place the cake on a cooling rack to cool. Before releasing the springform sides, you might need to run a butter knife along the outer edge of the cake to loosen it from the pan. 
  • Serve with cream, ice cream or yoghurt and a little more maple syrup if you like a bit more sweetness!
  
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    This blog is based purely on the author's personal experience. It is not intended to be a substitute for medical advice or treatment. The author is neither a medical nor health professional and cannot guarantee that the information in this blog post is accurate, reliable or complete. If you use this information, you do so at your own risk and should consult a qualified medical or health practitioner before relying on any information contained in this blog.