Chelsea Trusted 135 Years SPOT

Blueberry Cake

By Chelsea Sugar
Blueberry Cake
8 servings
  • 16 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 40 mins
  • Serves

    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.

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Average Rating
(16 reviews)

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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.

Yummy lol so easy, thank you.

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.

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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.

Mine came out undercooked in the middle unfortunately.

Very easy. I also mixed the blueberries through as another reviewer. Turned out delicious.

Very very nice!

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!

Gorgeous cake! Will definitely make again.

it is awesome

Delicious and moist... found the berries sank a bit, but maybe I didn’t put enough in. Will make again.

Delicious light and fluffy cake. All the family enjoyed.

Marvellous cake!!!

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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