Blueberries are in season now, and fresh Blueberries are inexpensive. Today I added a generous amount of fresh Blueberries to my ‘Basic Butter Cake’. I added Lemon Icing on top. You may prefer dusting the cake with Icing Sugar instead, but Lemon Icing is highly recommended.

Cake Tin

20cm Round Springform Cake Tin


125g Butter *softened
3/4 cup Caster Sugar
2 large Eggs *room temperature
1 tablespoon Lemon Juice
*Note: Some finely grated Lemon Zest can be added as well.
150ml Buttermilk *room temperature OR slightly warmed
*Note: Buttermilk can be replaced with a mixture of Milk & Unsweetened Yoghurt.
1 & 1/2 cups Self-Raising Flour
2 cups (300g) Fresh Blueberries *room temperature
1 tablespoon Plain Flour & Self-Raising Flour

Lemon Icing
1/2 cup (60g) Icing Sugar
2.5 to 3 teaspoons Lemon Juice

  1. Line the base and sides of a round springform cake tin with baking paper. Preheat oven to 170℃.
  2. Use a whisk to beat softened Butter and Sugar in a bowl until smooth. Add Eggs, one at a time, and beat well until creamy. Add Lemon Juice (and some finely grated Zest), Buttermilk and sifted Self-Raising Flour, and mix with a spatula or large metal spoon until just combined.
  3. Place 1 cupful of Blueberries in a small bowl, sprinkle with 1 tablespoon Flour, and coat them well. This will prevent Blueberries from sinking to the bottom. Add the coated Blueberries to the batter and gently mix to combine.
  4. Spoon into the prepared cake tin and smooth the surface. Scatter the remaining Blueberries on top evenly. Bake for 55 to 60 minutes or until cooked through. *Note: If the cake turns too dark, cover with a sheet of Foil.
  5. Stand the cake in the tin for 5 minutes, then transfer to a wire rack. Carefully peel away baking paper, and leave to cool completely.
  6. When the cake is completely cooled, make Lemon Icing. To make Lemon Icing, mix Icing Sugar and Lemon Juice in a small bowl. If too soft, add extra Icing Sugar. Drizzle with the Icing over the cake.