outstanding blueberry cake

This blueberry cake is outstanding. The recipe was given to my Mum years ago by a work colleague of hers (a lady by the name of Trish Sewell) and she’s been making it ever since. The ultimate cake to serve when you have friends over for morning or afternoon tea, teamed up with a dollop of double cream and a steaming hot coffee – there’s simply nothing better in the world.


Not only is it delicious, the recipe itself is so great. All because:

  • It doesn’t use a mix master, meaning that you can mix it by hand.
  • Unlike a lot of cake recipes, there is no butter. This means that you don’t have to soften the butter or wait for it to reach room temperature (a pet hate of mine).
  • It’s really quick and easy to make.
  • It only calls for one egg which is good because I’m always running out of eggs!
  • It’s moist, it looks great and is something a little bit different. It’s really quite impressive and will have you feeling like a domestic goddess.
  • You don’t have to wait for the cake to cool and worry about making icing as the cake is cooked with a pecan and blueberry topping and can be eaten straight from the oven.
  • It makes such a large cake, perfect as it also keeps really well for a few days.
  • It uses frozen blueberries so that it can be made all year round and is very affordable.


So add some pecans and frozen blueberries to your shopping list and give this a go. Tee up a morning tea visitor for this coming weekend and give the house a going over. There’s something nice about having a freshly made cake sitting on a cake stand on the table. One of life’s simple pleasures.




outstanding blueberry cake

You will need a whole packet of frozen blueberries for this recipe, half goes in the cake mixture itself and half goes on top. This recipe makes a very large cake. 

for the cake
1 3/4 cups of plain flour
1 x cup of castor sugar
1 1/2 teaspoons of baking powder
1/3 cup of peanut oil*
3/4 cup of milk
1 x egg
1 x teaspoon of vanilla extract
1/2 a packet of frozen blueberries (250 grams)

for the topping
1/2 cup of finely chopped pecans
1/4 cup of plain flour
1/4 cup of brown sugar
1/2 a packet of frozen blueberries (250 grams)
2 x tablespoons of peanut oil

  • Preheat the oven to 180℃ (fan forced).
  • Grease and line a large 24cm springform cake tin.
  • Place the flour, sugar and baking powder in a large bowl and whisk to get some air in to the dry ingredients.
  • In a separate mixing bowl, whisk together the peanut oil, milk, egg and vanilla extract.
  • Make a well in the centre of the dry ingredients and gradually pour in the wet ingredients, whisking and incorporating the flour as you go. Mix well.
  • Using a wooden spoon, gently mix in half a packet of blueberries until combined. Pour mixture in to the prepared cake tin, using a spatula to scrape down the sides of the bowl.
  • Next, mix together the topping ingredients, adding the blueberries last and spoon out over the top of the cake mixture.
  • Placing on the bottom rack of the oven, bake for 50-60 minutes or until cake if firm to touch and a skewer comes out clean. Let the cake cool in the tin.

Lo’s tips

  • *If you don’t have peanut oil, use vegetable oil instead.
  • For a decadent treat, serve this with some double cream.
  • You can also dust the cake with icing sugar if you like.








If you make this blueberry cake, please leave your comments below. xx


  1. I made this, with frozen berries- it’s great but I’m wondering, am I meant to thaw the berries first or was it ok to use them from the freezer?


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