Basic Blueberry Cake

    (413)
    1 hour 30 minutes

    This is a very straightforward blueberry cake but so moist and delicious. It's a great cake to take on picnics or put in lunchboxes.


    341 people made this

    Ingredients
    Makes: 1 cake

    • 125g butter
    • 1/2 cup white sugar
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla essence
    • 2 egg yolks
    • 1 1/2 cups (185g) plain flour
    • 1 teaspoon baking powder
    • 1/3 cup milk
    • 2 egg whites
    • 1/4 cup white sugar
    • 1 1/2 cups fresh blueberries
    • 1 tablespoon plain flour
    • 1 tablespoon white sugar

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20cm square cake tin.
    2. Cream butter and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
    3. Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat blueberries with 1 tablespoon flour and add to batter.
    4. In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
    5. Bake for 50 minutes, or until cake tests done.

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    Reviews and Ratings
    Global Ratings:
    (413)

    Reviews in English (307)

    by
    298

    This is a great blueberry cake. I made mine in a tube pan and with frozen blueberries that I had picked from my bushes earlier this summer. I sprinkled the top with sugar in the raw which are large crystals so it gave it a nice sparkle.  -  09 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    218

    I have made several blueberry cakes this summer, because the market had them on sale for $0.99. This is definitely one of the best! A wonderful, really moist cake. I used a full pint of blueberries and substituted margarine for the butter and it worked just fine. I like the taste of vanilla, so I doubled the amount called for. I also threw in a dash.....and I do mean a DASH of cinammon simply based upon personal preferance. Thanks for the recipe Irene!  -  06 Sep 2004  (Review from Allrecipes USA and Canada)

    by
    158

    The best Blueberry Cake. I made it with frozen blueberries and used a 9 inch pan.  -  24 Feb 2005  (Review from Allrecipes USA and Canada)

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