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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