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
25
What did you think of this recipe?
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
geoffrey
Yummy lol so easy, thank you.
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
25
What did you think of this recipe?
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
geoffrey
Yummy lol so easy, thank you.
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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