Blueberry cake with vanilla syrup

  • 50 mins cooking
  • Serves 8
  • Print


Blueberry cake with vanilla syrup
  • 125 gram (4 ounces) butter, softened
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 eggs
  • 1 3/4 cup (260g) self-raising flour
  • 1/2 cup (125ml) buttermilk
  • 3/4 cup (110g) frozen blueberries
Vanilla syrup
  • 1/2 cup (110g) caster (superfine) sugar
  • 1/2 cup (125ml) water
  • 2 teaspoon vanilla extract


Blueberry cake with vanilla syrup
  • 1
    Preheat oven to 180°C/350°F. Grease deep 20cm (8-inch) ring cake pan; line base and side with baking paper.
  • 2
    Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs one at a time. Stir in flour and buttermilk, in two batches; spread mixture into pan. Sprinkle with frozen berries, gently pressing into cake mixture.
  • 3
    Bake cake about 45 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack over tray.
  • 4
    Meanwhile, make vanilla syrup. Combine sugar and water in small pan; stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, 2 minutes. Stir in extract.
  • 5
    Drizzle hot syrup over hot cake.


Don't thaw the frozen blueberries before using as they will bleed colour into the cake batter.

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