This is a slightly adapted recipe from my book, How To Feed Your Toddler. We’ve made some slight changes for it to be a bit more stable and versatile to withstand changes in oven temperatures, oven types and outside temperature.
There are small changes to the amounts of sugar, milk and baking powder and added an egg/flaxseed egg. It makes a delicious lower-sugar sponge cake that’s ideal for toddler birthdays and other celebrations.
I really hope you love it! If you want to make it a layered cake (as in the picture), double the recipe and make another sponge to layer on top!
For more family-friendly recipes and plenty more options for celebration foods, you can buy the book, How To Feed Your Toddler now.
Prep: 10 minutes
Cook: 25–30 minutes
Makes: A single layer cake
- 150g Blueberries
- 90g Light brown sugar
- 80g Greek yoghurt
- 4 tbsp Olive oil
- 50mls Milk of choice
- 1 Large free-range egg or 1 flaxseed egg (mix 1 tbsp of ground flaxseeds with 3 tablespoons of warm water and leave to one side to thicken)
- 180g Plain flour
- 2 tsps Baking powder
- 100g Cream cheese for topping
- Handful of fresh fruit (such as mango, strawberries and raspberries), to serve
- Preheat the oven to 200˚C/180˚C fan. Grease a 20cm loose-bottomed cake tin. If using a flaxseed egg, make this according to instructions above
- Place 100g of the blueberries into a pan with 10g of the sugar and a splash of water. Mash it all down and let it cook for 3–4 minutes to create a sort of jammy sauce. Leave to cool
- Use a stand mixer or electric whisk to beat together the yoghurt, oil and the rest of the sugar until it is all combined. Stir in the milk and egg (or flaxseed egg), then mix in the flour and baking powder. Swirl through half of the jammy mixture, drop in the remaining blueberries and stir
- Pour the cake mix into the tin and spread it around to make it even. Bake for 25–30 minutes or until it is cooked through and golden on top
- Let the cake cool in the tin for 5 minutes then cool completely on a rack
- Mix the cream cheese with the rest of the blueberry jam. Once the cake has cooled completely, spread it on top, top with fresh fruit and serve. This cake has a cream cheese topping, so it will need to be stored in the fridge and shouldn’t be left at room temperature for more than 4 hours