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
Ingredients
- 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 |
Instructions
- 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.
- Fold in the flour and baking powder and stir in the milk. Mix in the blueberries.
- 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.
- In the meantime, beat 75g Stork and the icing sugar until smooth. Stir in cream cheese.
- 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.
