Blueberry Ring Cake

Blueberry Ring Cake


257 people made this

The batter for this cake will seem a little thick but it comes out moist and delicious. You can always substitute frozen blueberries if you can't find fresh.


Serves: 16 

  • 2 tablespoons butter
  • 1/4 cup white sugar
  • 2 3/4 cups (350g) plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 250g butter
  • 2 cups (500g) white sugar
  • 4 eggs
  • 1 teaspoon vanilla essence
  • 2 cups fresh blueberries
  • 1/4 cup (30g) plain flour

Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

  1. Preheat oven to 170C. Grease a 25cm ring tin with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together 250g butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour then fold into batter. Pour batter into prepared pan.
  3. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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