Hello, baking enthusiasts! Today, we’re adding a burst of berry goodness to our kitchen with a delightful Millet and Blueberry Cake. This cake combines the nutty flavor of millet with the sweet, juicy blueberries to create a treat that’s both wholesome and delicious. Perfect for breakfast, snack, or dessert, this cake is sure to become a favorite. Let’s get baking!

Ingredients:

• Dry Ingredients:
  • 1 cup millet flour
  • 1 cup all-purpose flour (or whole wheat flour)
  • 1 cup granulated sugar (or coconut sugar for a healthier option)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
• Wet Ingredients:
  • 3/4 cup milk (dairy or plant-based)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup plain yogurt (or dairy-free yogurt)
  • Zest of 1 lemon (optional, for a citrusy twist)
• Fruits:
  • 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
• Optional Topping:
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan or an 8-inch round cake pan.
2. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the millet flour, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
3. Mix the Wet Ingredients: In another bowl, whisk together the milk, vegetable oil, eggs, vanilla extract, plain yogurt, and lemon zest (if using) until smooth and well blended.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the cake light and fluffy.
5. Add Blueberries: Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
6. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. If you’re using the optional topping, mix the granulated sugar and ground cinnamon together and sprinkle it evenly over the batter.
7. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve your Millet and Blueberry Cake. Enjoy it plain or with a dusting of powdered sugar.

Tips and Variations:

• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend.
• Dairy-Free Version: Use plant-based milk and yogurt.
• Extra Flavor: Add a teaspoon of almond extract to the batter for a unique flavor twist.
• Fruit Variation: Substitute blueberries with raspberries, blackberries, or a mix of your favorite berries.

This Millet and Blueberry Cake is a wonderful blend of sweet blueberries and nutty millet, making it a delicious and healthy treat for any time of the day. Happy baking!