We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Blueberry cake

Soft and moist

Like this? Share it with your friends.


Report abuse

Ingredients

1 cup of self raising flour

1/4 tsp baking powder

3/4 cup unsalted soft butter (also works with slightly less if not enough butter at home)

3/4 cup light brown muscovado sugar (also works with caster sugar instead)

Approx 300 grams frozen blueberries ( can use fresh and can also increase or decrease the amount depending on preference or what is avaialable to hand)

3 eggs

Method

- Cream the sugar and butter well

-Mix in the eggs

-Fold in the flour and sifted baking powder

-Pour into a lined and buttered greaseproof papered round sandwich tin or square sandwich sized tin (or any other similar sized tin)

-Add the blueberries to the top, these will sink down, but if you use more then they will be visible at the top.

-Middle shelf oven gas mark 5/6 approx 25 mins depending on your oven

Added by: s_bakes


Tags: Cake fruit

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.

Important note: Orders containing 10 sacks or more will be delivered by pallet.

Deliveries

 

Keep safe and well

The Shipton Millers