This homemade blueberry cake is our family’s favorite recipe. It’s quick to whip up, it’s soft and light and perfect with a cup of your favorite tea or coffee! Grandmother’s recipe that is always a hit!
Add baking powder to the flour and sift these into the egg mixture. Fold them in using a spatula first, then use a mixer to get smooth batter.
Pour in oil and milk and mix well with electric mixer.
Prepare your cake tin for baking by lining the bottom with baking paper and greasing the sides with butter. Pour the batter in and top with blueberries.
Bake for 45 minutes or until an inserted skewer comes out clean.
Sunflower oil can be substituted with vegetable oil.
If you don’t have a measuring cup, you can use a mug instead. Just make sure to use the same size mug to measure all the ingredients.
You can use fresh or frozen blueberries. When you use frozen ones, don’t defrost them.
Raspberries, blackberries, black or redcurrants work also well here.
Baking time can vary – this depends on the tin you use, on your oven and also on the altitude you live in.
Cake pan used in this recipe is 8.5 inch/22 cm wide. It will yield 12-16 slices, depending on their size (this will also affect the nutritional count – the thinner slices the lower the nutritional values in each slice).