About this recipe:A very simple blueberry cake that is almost similar to a cobbler, except it's more cake-like. You can make this with fresh, frozen or tinned blueberries, but be sure to defrost and drain them first.
250g plain flour
300g caster sugar
2 teaspoons baking powder
1 teaspoon salt
2 egg yolks
2 egg whites
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Preheat the oven to 180 C / Gas 4. Grease and flour a 20x30cm baking dish.
In a large bowl, stir together the flour and sugar. Rub in butter using a pastry blender or a fork until you have pea-sized crumbs. Measure out 100-150g of the mixture, and set aside. Stir baking powder and salt into the remaining mixture, then mix in the egg yolks and milk using an electric mixer on low speed for 3 minutes.
In a large glass or metal bowl, whip egg whites just until stiff peaks begin to form. Fold egg whites into the mixture. Spread mixture evenly into the prepared dish. Sprinkle blueberries over the mixture, and sprinkle the reserved crumb mixture over the top.
Bake for 40 to 50 minutes in the preheated oven, or until the cake springs back when lightly touched in the centre.