Blueberry Cake – Two ways!


Blueberry Cake (18)

It’s time for another moan about the state of the Blueberries we buy at this time – and many other – of year. It’s not as if they’re giving them away either.

I needed a way to use up rather a lot of soft, inedible blueberries. This easy cake was the answer. It has two possible finishes – a drizzle of lemon-flavoured icing, or a crumble topping – you decide! I had so many Blueberries that I made one of each – Anyone for a slice of cake?

Blueberry Cake (2)

It makes me feel so virtuous, using up those expensive Blueberries, so now of course I’m impossible to live with! Plus… I have CAKE!

Blueberry Cake (3)







  • An electric mixer, or an electric beater plus a large bowl.
  • an 8inch/20cms diameter spring-release, loose bottomed cake tin, buttered and lined. Or if bone-idle like me, use a ready-made liner.
  • A strong spatula
  • A flat-bladed knife
  • A grater


  • 250g Plain flour
  • 2 teaspoons -10g – Baking powder
  • 60g soft Butter
  • 120g caster sugar
  • 1 large egg
  • finely grated zest of 1 lemon
  • 1 teaspoon of Vanilla extract
  • 250g Blueberries, carefully sorted and dried
  • 125mls cold milk

CRUMBLE TOPPING (Optional)     Blueberry Cake (8)

  • 40g plain flour
  • 70g sugar
  • 1 teaspoon of ground Cinnamon
  • 55g very cold Butter, grated
  • Pinch of salt

METHOD: Rocket science… 😉

  • Heat the oven to 170ºFan
  • Prepare your cake tin, leave to one side
  • Put everything except the Blueberries into the bowl of the electric mixer and beat until completely mixed. (2-3 mins)
  • Remove the bowl from the mixer and use the knife to scrap off any mixture on the whisk attachment.
  • The dough will be very thick – this is normal!

Blueberry Cake (4)

  • Add all the Blueberries in one go, and using the spatula mix them in gently – this is easier than you think it will be.

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  • Empty everything into the prepared cake tin, and level to a flat surface.

If you’re adding the Crumble:

  • Stir the flour, sugar, cinnamon and salt well together.
  • Rub in the grated butter with your fingertips. It doesn’t matter if there are a few lumps in the mixture.
  • Sprinkle the crumble mixture evenly over the surface. Don’t bother patting it down.

For both cakes:

  • Pop the cake into the oven for 40 minutes, turning it once, about halfway through.
  • If you’re using the Crumble topping it will take 5-10 minutes more to be fully cooked. If you’re NOT using the Crumble, it will probably be done after the 40 minutes.
  • Remove to a cooling rack. Release the spring mechanism and take off the tin. Using a spatula or a fish slice, ease the cake off the baseplate onto the rack.
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Not twins, but sisters!

  • Allow to cool.
  • The cake with the Crumble topping can be eaten after about 10-15 minutes.
  • The plain cake should be fully cooled before icing.


  • About 100g Icing sugar, sifted into a bowl, and half a Lemon: Add a few drops of lemon juice to the icing sugar until you get the consistency you like. Spread it over the top and leave to set. In these pictures, I used some dried Raspberry sprinkles that were hanging about, but you could use some whole blueberries.


  • The Blueberries pop very nicely as the cake cooks – you can see this best in the plain cake, but it happens to the Crumble-topped cake too!
  • I found this recipe on Deb Perelman’s site The Smitten Kitchen. She in her turn had – ahem – ‘borrowed’ and ‘adapted’ it from none other than the great Ina Garten. The original recipe calls for lots of creaming, adding eggs etc., but the Eating for Ireland all-in-one method wins again here I think!
  • Now I’ve brought it to Ireland, and tidied up those pesky ‘cup’ measurements that I hate so much!

I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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