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Cakes

Blueberry Cake

Name: Blueberry Cake
Prep time: 15 min
Cook time: 40 min
Yield: 8
Ingredients: 125g butter; 2 eggs; ¼ tsp almonds essence; ¾ cup milk; 1 cup Chelsea White Sugar; 1 ½ cups flour; 3 tsp baking powder; blueberries, fresh or frozen, as many as you like; coconut, optional

4.7

Preparation

15 mins

Bake

40 mins

Difficulty

Easy

Servings

Blueberry with a hint of almond what more could you ask for!

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Ingredients
Method

Ingredients

125g butter
2 eggs
¼ tsp almonds essence
¾ cup milk
1 cup Chelsea White Sugar
1 ½ cups flour
3 tsp baking powder
blueberries, fresh or frozen, as many as you like
coconut, optional

Chelsea Products in Recipe

White Sugar

The uniform size of the...

details

approved=true&orderBy=-hs_createdate&limit=10&offset=0

{has_more=true, offset=10, total=25, results=[{comment_text=DELICIOUS but needs a few changes. First I used vanilla extract instead on almond, then added oats sprinkled on top, stirred in blueberry’s aswell as on top, and finally cooked for an HOUR. NOT 45min., approved=true, user_name=Teri, hs_createdate=1731663322571, rating_new__1_5_=4, id=19710397779}, {comment_text=Beautiful Cake! I just added juice of lemon and zest. And coconut and swap almond for vanilla essence., approved=true, user_name=Mary Kapui, hs_createdate=1730672668974, rating_new__1_5_=5, id=19282969374}, {comment_text=Such a good cake but I used frozen blueberries and they all sank to the bottom. The mixture also stuck to the baking paper., approved=true, user_name=Ella, hs_createdate=1717891461928, rating_new__1_5_=4, id=13576727977}, {approved=true, user_name=Karen Murphy, hs_createdate=1716522688628, rating_new__1_5_=5, id=13383023741}, {comment_text=It was so easy to make and tasted great. I'm not a fan of almond flavouring, so replaced with lemon essence. I'll definitely be making this again!, approved=true, user_name=Robyn, hs_createdate=1716176735573, rating_new__1_5_=5, rating=100, id=13316195720}, {comment_text=We all love this cake. Not sure why some bakers had runny batter. I old school convert to ounces and maybe why mine certainly wasn't runny. I used fresh blueberries., approved=true, user_name=Peta Jones, hs_createdate=1716176735538, rating_new__1_5_=5, rating=100, id=13316113416}, {comment_text=It turned out beautifully!, approved=true, user_name=Peta Jones, hs_createdate=1716176735108, rating_new__1_5_=5, rating=100, id=13316202414}, {comment_text=it is awesome, approved=true, user_name=sas, hs_createdate=1702249878514, rating_new__1_5_=5, id=11175470155}, {comment_text=Yummy cake but all my blueberrys sank to the bottom?Chelsea Sugar: Try coating your blueberries in a dusting of flour before including them in the mixture., approved=true, user_name=1573010274, hs_createdate=1702249875989, rating_new__1_5_=5, id=11175653774}, {comment_text=Mine came out undercooked in the middle unfortunately., approved=true, user_name=Jackie, hs_createdate=1702249873040, rating_new__1_5_=2, id=11175545999}]}

Reviews

25

What did you think of this recipe?

Teri

DELICIOUS but needs a few changes. First I used vanilla extract instead on almond, then added oats sprinkled on top, stirred in blueberry’s aswell as on top, and finally cooked for an HOUR. NOT 45min.

Mary Kapui

Beautiful Cake! I just added juice of lemon and zest. And coconut and swap almond for vanilla essence.

Ella

Such a good cake but I used frozen blueberries and they all sank to the bottom. The mixture also stuck to the baking paper.

Karen Murphy

Robyn

It was so easy to make and tasted great. I'm not a fan of almond flavouring, so replaced with lemon essence. I'll definitely be making this again!

Peta Jones

We all love this cake. Not sure why some bakers had runny batter. I old school convert to ounces and maybe why mine certainly wasn't runny. I used fresh blueberries.

Peta Jones

It turned out beautifully!

sas

it is awesome

1573010274

Yummy cake but all my blueberrys sank to the bottom?Chelsea Sugar: Try coating your blueberries in a dusting of flour before including them in the mixture.

Jackie

Mine came out undercooked in the middle unfortunately.

Method

In a large bowl, melt butter. Add eggs, almonds essence, milk and sugar and using electric mixer to mix well.

Sift in the flour and baking powder.

Put into a greased and lined 20cm round tin, add the blueberries on the top, sprinkle a little of the coconut on the top and bake at 180°C for 40-45 minutes or until the top of the cake springs back when you touch it.

Chelsea Products in Recipe

White Sugar

The uniform size of the...

details

Reviews

25

What did you think of this recipe?

Teri

Mary Kapui

Beautiful Cake! I just added juice of lemon and zest. And coconut and swap almond for vanilla essence.

Ella

Such a good cake but I used frozen blueberries and they all sank to the bottom. The mixture also stuck to the baking paper.

Karen Murphy

Robyn

It was so easy to make and tasted great. I'm not a fan of almond flavouring, so replaced with lemon essence. I'll definitely be making this again!

Peta Jones

We all love this cake. Not sure why some bakers had runny batter. I old school convert to ounces and maybe why mine certainly wasn't runny. I used fresh blueberries.

Peta Jones

It turned out beautifully!

sas

it is awesome

1573010274

Yummy cake but all my blueberrys sank to the bottom?Chelsea Sugar: Try coating your blueberries in a dusting of flour before including them in the mixture.