Blueberry Green Tea Cake

An flavorful and different cake, light and fruity and chock-full of antioxidants. Just in time for spring! I use frozen berries in this, but fresh is always better.

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• Cake

• 1⁄3 cup milk
• 2 1⁄2 tablespoons granulated sugar
• 1  tablespoon maple syrup
• 2  tablespoons  oil
• 1⁄2 cup cake flour
• 2  tablespoons bread flour
• 2  tablespoons  ground almonds
• 1  teaspoon  green tea powder (maccha)
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda

• Frosting

• 1  cup  whipping cream
• 3⁄4 cup sugar (or to taste)
• 1  cup  wild blueberries

Directions

1. Preheat the oven to 350°F Grease one 9x9 baking pan.
2. Put first 4 ingredients into a small pot and heat under low heat until all the sugar melts. Then pour this mixture into a bowl.
3. Sift dry ingredients and add them to the sugar mixture. Blend with an eggbeater until mix well.
4. Pour the batter into the pan and smooth the surface.
5. Bake in the preheated oven for 10-15 minutes. Take the cake out of the oven and let it cool.
6. After it cools completely, remove it from the pan and cut it horizontally into 3 even layers. (Different kinds of ovens produce different degrees of heat, so please adjust the baking time accordingly to avoid over baking.).
7. Whip the whipping cream and the sugar until fluffy. Keep a portion for decorating the top of the cake and mix the rest with the blueberries. Spread the blueberry whipped cream mixture on the cake layers as fillings in the middle.
8. Decorate the top of the cake with the other portion of whipped cream and a handful of blueberries.