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Blueberry cake


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


- 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