White Sugar
The uniform size of the...
Details page sections
Cakes
Blueberry Cake
15 mins
40 mins
Easy
8
Blueberry with a hint of almond what more could you ask for!
Keep my screen awake
- 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?
Alice
Soooooo quick and easy. I had some doubts when the mix was so runny before adding the dry ingredients but after that addition it was a gorgeous creamy mixture. Fantastic cake
5
Flobine
Very easy. I also mixed the blueberries through as another reviewer. Turned out delicious.
5
Melissa
Delicious and moist... found the berries sank a bit, but maybe I didn't put enough in. Will make again.
5
Lisa
yummy and easy to make
5
Svetlana
Very very nice!
5
Lisa
yummy and easy to make
5
Beth
Veganised this recipe by swapping butter with coconut oil, and aquafaba instead of eggs. Also added some dark choc chips! Came out lovely.
4
ClareT
Best sponge cake recipe ever! I've used this recipe over and over swapping out the blueberries for other things including glace cherries or plain topped with flaked almonds. It never fails.
5
Kirsty
Deliciously moist and full of blueberry flavour! I substituted the almond ess for rind and juice of a lemon and also had no butter in the fridge so used 1/2 cup grapeseed oil instead. Devine combination!
5
Lisa
Gorgeous cake! Will definitely make again.
5
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?
Alice
Soooooo quick and easy. I had some doubts when the mix was so runny before adding the dry ingredients but after that addition it was a gorgeous creamy mixture. Fantastic cake
5
Flobine
Very easy. I also mixed the blueberries through as another reviewer. Turned out delicious.
5
Melissa
Delicious and moist... found the berries sank a bit, but maybe I didn't put enough in. Will make again.
5
Lisa
yummy and easy to make
5
Svetlana
Very very nice!
5
Lisa
yummy and easy to make
5
Beth
Veganised this recipe by swapping butter with coconut oil, and aquafaba instead of eggs. Also added some dark choc chips! Came out lovely.
4
ClareT
Best sponge cake recipe ever! I've used this recipe over and over swapping out the blueberries for other things including glace cherries or plain topped with flaked almonds. It never fails.
5
Kirsty
Deliciously moist and full of blueberry flavour! I substituted the almond ess for rind and juice of a lemon and also had no butter in the fridge so used 1/2 cup grapeseed oil instead. Devine combination!
5
Lisa
Gorgeous cake! Will definitely make again.
5
You May Like These
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?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt