White Sugar
The uniform size of the...
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Cakes
Blueberry Cake
15 mins
40 mins
Easy
8
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
Reviews
31
What did you think of this recipe?
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!
5
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.
5
Peta Jones
It turned out beautifully!
5
sas
it is awesome
5
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.
5
Jackie
Mine came out undercooked in the middle unfortunately.
2
Super blueberry cakes
Marvellous cake!!!
5
Dee
Delicious light and fluffy cake. All the family enjoyed.
5
Trish Orange
Easy to make and oh so yummy. I added extra flour because the mixture was a bit too runny and I sprinkled white sugar on top before baking which made a lovely crisp topping. Just delicious! Will definitely make again.
5
Jess
I made this with coconut essence instead of almond, and mixed 1 cup coconut threads and a lot of blueberries through mixture, rather than sprinkling on top. Delicious served with yogurt!
4
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...
Reviews
31
What did you think of this recipe?
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!
5
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.
5
Peta Jones
It turned out beautifully!
5
sas
it is awesome
5
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.
5
Jackie
Mine came out undercooked in the middle unfortunately.
2
Super blueberry cakes
Marvellous cake!!!
5
Dee
Delicious light and fluffy cake. All the family enjoyed.
5
Trish Orange
Easy to make and oh so yummy. I added extra flour because the mixture was a bit too runny and I sprinkled white sugar on top before baking which made a lovely crisp topping. Just delicious! Will definitely make again.
5
Jess
I made this with coconut essence instead of almond, and mixed 1 cup coconut threads and a lot of blueberries through mixture, rather than sprinkling on top. Delicious served with yogurt!
4
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ingredients
- 30g butter, softened
- ½ Cup Chelsea Raw Sugar
- 1 egg
- ¾ Cup low fat unsweetened yoghurt
- juice and rind of 1 lemon
- 1 Cup self-raising flour
- ¾ Cup frozen blueberries
learn about baking
How to Choose SugarFor Baking?
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