January 28, 2009

Blueberry Sponge Cake

Blueberry cake


Steve's mum bought a punnet of blueberries and they were going bad so I cooked this cake to use them up. The blueberries make this sponge lovely and moist and surely this counts as 1 portion of your 5-a-day fruit & veg!

This is so quick and easy to make, especially if you use a food processor to mix.

This is lovely served when it's still slightly warm with a nice cup of tea!

  • Makes: One 8-inch cake
  • Oven temperature: Gas mark 4/350°F/180°C
  • Oven shelf: Middle shelf
  • You will need: an 8-inch x 1½ inches deep, non-stick loose bottomed sandwich tin, greased (or silicone pan works well as no need to grease)


  • 1 stick (110g/4oz) soft butter
  • 1/2 cup (110g/4oz) caster sugar
  • 1¼ cups (150g/50z) self-raising flour
  • 2 large eggs, lightly beaten
  • 2 tablespoons milk
  • 1½ cups (225g/8oz) fresh or frozen blueberries


  1. Preheat the oven to Gas mark 4/350°F/180°C.
  2. Cream the butter and sugar together in a mixing bowl until pale in colour, then gradually mix in the eggs, adding a tablespoon of flour to stop the mixture splitting. Then add the rest of the flour followed by the milk.
    * Alternatively put all the ingredients into a food processor and blitz until smooth. Spread the mixture into the tin.
  3. Gently fold in the blueberries until evenly distributed.
  4. Bake in the centre of the oven for 30-45 minutes, until golden brown all over (Use the shorter time if using fresh fruit and longer time if using frozen).
  5. Leave the cake to cool in the tin, then turn out and dredge with icing sugar.


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