Fresh blueberry cake

    (44)
    45 min

    Packed with fresh blueberries, this traybake cake is easy to whip up if you are in a hurry. It's enjoyed by everyone who tries it.


    1 person made this

    Ingredients
    Serves: 16 

    • 300g plain flour
    • 300g caster sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 240ml milk
    • 120ml vegetable oil
    • 2 eggs, beaten
    • 2 teaspoons vanilla extract
    • 300g fresh blueberries
    • 2 teaspoons plain flour, or as needed
    • Glaze
    • 2 tablespoons butter, melted
    • 2 tablespoons caster sugar

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 190 C / Gas 5. Grease and flour a baking dish.
    2. Sift 300g flour, 300g caster sugar, baking powder and salt together in a bowl. Add milk, vegetable oil, eggs and vanilla extract; mix.
    3. Toss blueberries in 2 teaspoons flour in a separate bowl; fold into cake mixture; pour into prepared baking dish.
    4. Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a skewer inserted in the centre comes out clean, 5 to 10 more minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (44)

    Reviews in English (40)

    by
    45

    I chose to make muffins out of this recipe instead of one big cake. I used "soured" lactose-free milk and I added two teaspoons of dried lemon zest--I made no other changes. I got exactly 16 medium sized muffins out of this recipe. Baked at 350 degrees, they were done at exactly 20 minutes. This quick bread recipe is absolutely wonderful. The muffins looked like something you'd see on the front of a cooking magazine! The muffins turned out moist, perfectly sweetened with the perfect amount of blueberries. My whole family loved these!  -  11 Jun 2012  (Review from Allrecipes US | Canada)

    by
    15

    Thanks for the great recipe. I didn't have 2 cups blueberries so I did 1 cup blueberries and 1 cup strawberries and it was delicious. Would make a great breakfast cake or for entertaining. Definitely recommend the butter and sugar on top because the cake and berries are not sweet, so it is a nice complement.  -  10 Jun 2012  (Review from Allrecipes US | Canada)

    by
    14

    Easy - Yes! Made these into muffins. I definitely liked the butter/sugar topping. Needs that bit of sugar. Made a half batch which ended up with 12 muffins. I used 1-1/4 cup blueberrys which were starting to look a little shriveled. Turned out great! Took them out of the oven (350) at 22 minutes as the blueberries were popping! Yum! As the other review mentions, they do not look done - I was waiting for them to brown, but finally decided to get them out before they dried out too much. Will make again. Hubby thought they were "not bad" which is a fair compliment coming from him They aren't the worlds best, but definitely worth keeping as I haven't found the "worlds best" yet.  -  11 Jun 2012  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate