CakesAlison Lambert


CakesAlison Lambert
I was trying to get some space in my freezer and came across a stray bag of blueberries.  My children love berries in any shape or form and even though we are in winter i was thinking a light and buttery blueberry cake would make for a lovely afternoon tea and lunch box filler.


serves 6

1  cup flour plus 1 teaspoon of flour (plus more for prepping cake pan)
1 tsp baking powder
1/2  tsp salt

115g unsalted butter, softened
1 cup sugar

1/4 tsp vanilla

2 large eggs

2 cups blueberries (i used frozen) fresh in summer
1 tsp lemon juice
caster sugar for dusting


Preheat oven to 180C. Lightly grease 20cm springform pan and dust with flour and line the bottom with greaseproof paper.
Combine 1 cup of flour with baking powder and salt and set aside.

Using a mixer, beat the butter on medium high speed for 2 minutes. Then add the sugar and vanilla and beat until light and fluffy, a couple minutes more. Add the eggs one at a time and beat until well blended. Reduce the speed of the mixer to low and slowly add the flour mixture, beating until just smooth. Pour the batter into the prepared baking pan.

Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.

Bake on middle rack in oven for 1 hour at 180C, or until a toothpick inserted into the center comes out clean. Remove from oven and sprinkle generously with caster sugar, let the cake cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry side up.