Wild Blueberry Cake
A tender, buttery cake studded with wild lowbush blueberries, baked for community suppers and summer gatherings.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 9
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Square baking pan
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 10 g
- carbs
- 38 g
- protein
- 4 g
- calories
- 260
Instructions
- 1
Preheat the oven to 180C (350F) and grease a 22cm square pan.
- 2
Whisk together the flour, baking powder and salt.
- 3
Cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.
- 4
Mix in the vanilla, then alternate adding the dry ingredients and milk, mixing just until combined.
- 5
Toss the blueberries with a tablespoon of flour and fold gently into the batter.
- 6
Pour into the prepared pan and smooth the top.
- 7
Bake 35-40 minutes until a skewer comes out clean.
- 8
Cool in the pan for 10 minutes before slicing.
Chef's tips
Tossing the berries in flour before folding them in helps stop them sinking to the bottom of the cake.
Ingredient substitutions
- wild blueberries → cultivated blueberries, though the flavour is milder
Storage
Keeps 3 days at room temperature in an airtight container.
Reheating
Warm individual slices briefly in the microwave if desired.
Common mistakes to avoid
- •Overmixing the batter after adding the flour, toughening the cake
- •Using frozen berries without a light flour coating, causing streaking
Serving suggestions
Cooked Wild Blueberry Cake?
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