Blueberry Cake
By Chelsea SugarPage views: 67465Blueberry with a hint of almond what more could you ask for!
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21 reviews
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Difficulty Easy
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Prep time 15 mins
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Cooking time 40 mins
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Serves
8
125g butter
2 eggs
1/4 tsp almonds essence
3/4 cup milk
1 cup Chelsea White Sugar
1 1/2 cups flour
3 tsp baking powder
blueberries, fresh or frozen, as many as you like
coconut, optional
In a large bowl, melt butter. Add eggs, almonds essence, milk and sugar and using electric mixer to mix well.
Sift in the flour and baking powder.
Put into a greased and lined 20cm round tin, add the blueberries on the top, sprinkle a little of the coconut on the top and bake at 180°C for 40-45 minutes or until the top of the cake springs back when you touch it.
We all love this cake. Not sure why some bakers had runny batter. I old school convert to ounces and maybe why mine certainly wasn't runny. I used fresh blueberries.
It was so easy to make and tasted great. I’m not a fan of almond flavouring, so replaced with lemon essence. I’ll definitely be making this again!
Easy to make and oh so yummy. I added extra flour because the mixture was a bit too runny and I sprinkled white sugar on top before baking which made a lovely crisp topping. Just delicious! Will definitely make again.
Best sponge cake recipe ever! I've used this recipe over and over swapping out the blueberries for other things including glace cherries or plain topped with flaked almonds. It never fails.
Veganised this recipe by swapping butter with coconut oil, and aquafaba instead of eggs. Also added some dark choc chips! Came out lovely.
Yummy cake but all my blueberrys sank to the bottom?
Chelsea Sugar: Try coating your blueberries in a dusting of flour before including them in the mixture.
I made this with coconut essence instead of almond, and mixed 1 cup coconut threads and a lot of blueberries through mixture, rather than sprinkling on top. Delicious served with yogurt!
Delicious and moist... found the berries sank a bit, but maybe I didn’t put enough in. Will make again.
Deliciously moist and full of blueberry flavour! I substituted the almond ess for rind and juice of a lemon and also had no butter in the fridge so used 1/2 cup grapeseed oil instead. Devine combination!
Soooooo quick and easy. I had some doubts when the mix was so runny before adding the dry ingredients but after that addition it was a gorgeous creamy mixture. Fantastic cake
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