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Blueberry Flower Cake

Discover our gorgeously fruity Blueberry Flower Cake recipe, a truly delicious bake with cream cheese icing.
  • Cooking time1 hour
  • Prep time45 minutes
  • Servings16 portions
recipe image Blueberry Flower Cake


  • 200 grams Stork
  • 200g caster sugar
  • 4 medium eggs
  • 275g  plain flour
  • 2 tsp baking powder
  • 50ml semi skimmed milk
  • 125g blueberries
  • 75 grams Stork
  • 75g icing sugar
  • 125g cream cheese (full fat)
  • 125g blueberries
  • 50g raspberries
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat the oven to 180°C (160°C fan oven). Grease the tin and dust it with flour. Beat 200g of Stork and sugar with a mixer until smooth. Stir in the eggs carefully, one after another.
  2. Fold in the flour and baking powder and stir in the milk.  Mix in the blueberries.
  3. Pour the batter into the prepared baking tin and bake in the preheated oven for 50-60 minutes. Check if the cake is cooked by inserting a skewer. If it comes out clean the cake is done. Allow the Blueberry Flower Cake to rest in the tin for approximately 15 minutes, then turn it out and cool.
  4. In the meantime, beat 75g Stork and the icing sugar until smooth. Stir in cream cheese.
  5. Spoon the cream over the top of the cake. Decorate it with flowers made of blueberries and halved raspberries. Your Blueberry Flower Cake is ready.