Fresh Blueberry Cake

Back in the day, blueberries weren’t something I really ate. I’m not sure if I’m unusual or if this is quite common for 80s babies but until I was about 18, I can’t remember seeing them except in the odd muffin.

Now blueberries are a staple in our house and this cake is a particularly favoured way to use them.

You will need – for the cake 

150g caster sugar

120ml vegetable oil

2 eggs

180g fresh blueberries

2 1/2 teaspoons baking powder

75ml milk

250g self raising flour

1 1/2 teaspoons vanilla extract

For the frosting

1/2 cup fresh blueberries

125g margerine

250g icing sugar


  • Preheat the oven to 375 F/ 190 C/gas mark 5
  • Prepare three round baking tins by greasing and lining them with baking paper
  • In a large bowl  whisk the eggs, oil, sugar and vanilla until fluffy
  • Sprinkle a little flour over the berries and stir gentle until they’re all coated in flour
  • In another bowl, combine the rest of the flour and the baking powder
  • Add a few spoonfuls of flour and combine well
  • Add a little milk
  • Keep alternating between flour and milk until all is combined – don’t over mix
  • Finally, stir in the flour coated berries but be gentle.  Stir until just combined
  • Spoon the mixture equally across the three baking tins.  It will be quite thick and you’ll need to carefully spread it out
  • Bake until golden brown – about 15 to 20 minutes
  • Allow to cool in the tins

For the frosting

  • Place the berries in a pan with 3 tablespoons of water
  • Stir over a gentle heat, squashing the berries until you have a lovely purple syrup
  • Push the mixture through a sieve and return to the pan
  • Heat the mixture until it reduces down to about 2 tablespoons of syrup
  • Set aside to cool
  • Whisk the margerine until it begins to pale
  • Add the icing sugar a little at a time and whisk until smooth and fluffy
  • Add the blueberry syrup and mix until you have a lovely blueberry frosting
  • Begin to layer the cakes
  • Spread a couple of spoonfuls between each cake and on the top
  • Decorate the top with more berries and a few edible flowers

Love Rachel ❤️

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