Blueberry cake recipe

35 ratings

The blueberries in this recipe give an exciting burst of flavour to this zesty cake. The whole family can join in on the baking fun to create something really special. See method

  • Serves 12
  • 35 mins to prepare and 25 mins to cook
  • 754 calories / serving


  • 4 eggs
  • 225g (7 1/2oz) butter, softened
  • 225g (7 1/2oz) caster sugar
  • 50ml (2oz) half-fat sour cream
  • 50g (2oz) lemon curd yogurt
  • 265g self-raising flour, sifted
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • zest of 1 lemon, plus extra to decorate
  • 150g (5oz) blueberries, plus extra to decorate

For the buttercream

  • 600g (20oz) icing sugar
  • 300g (10oz) butter, softened
  • 3 tbsp natural fat-free Greek yogurt
  • 150g (5oz) lemon curd

Each serving contains

  • Energy

  • Fat

    39g 55%
  • Saturates

    24g 120%
  • Sugars

    75g 83%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 94.1g Protein 5.2g Fibre 1.4g


  1. Preheat the oven to gas mark 4, 180°C, fan 160°C. Grease and line 3 x 20cm (8in) sandwich tins with nonstick baking paper.
  2. Beat the butter and sugar together until creamy. Add the eggs and combine. Fold through the sour cream and yogurt. Sift and fold in the flour, baking powder and the bicarbonate soda. Fold in the lemon zest and berries. Pour the mix into the tins and bake for 25 mins. Allow to cool.
  3. Make the buttercream by beating together the icing sugar, butter and yogurt; set half of it aside. Spread lemon curd then buttercream on top of two of the cakes. Sandwich the three cakes together, then cover with the remaining buttercream. Decorate with berries and zest.

See more Baking recipes

Due to the richness and high quantity of sugar, we would recommend enjoying this only on a rare occasion or special event.

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