Blueberry tea cake

Bill Grangers squidgy blueberry cake comes with an optional carrot cake-style frosting of sugary cream cheese and lemon zest
By Bill Granger
Blueberry tea cake
  • Rating:
  • Serves: 5
  • Cook Time: 50 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 210 ml soured cream
  • ½ tsp bicarbonate of soda
  • 180 g butter, at room temperature
  • 330 g caster sugar
  • 2 tsp finely grated lemon zest
  • 1 tsp natural vanilla extract
  • 3 medium eggs
  • 250 g blueberries, (fresh or frozen)
  • 375 g plain flour
  • 1½ tsp baking powder

For the cream cheese frosting (optional)

  • 250 g cream cheese, at room temperature
  • 100 g butter, at room temperature
  • 1 tsp finely grated lemon zest
  • 1 tsp natural vanilla extract
  • ¼ lemons, juice only
  • 250 g icing sugar, sifted


1. Preheat the oven to 180C/160C fan/gas 4. Grease a 23 x 33cm baking tin and line with baking paper. Mix the soured cream with the bicarbonate of soda in a large mixing bowl and set aside for 5 minutes.

2. Beat the butter and sugar together in a separate mixing bowl until light and creamy. Add the lemon zest and vanilla, and beat to combine. Beat in the eggs, one at a time, then add to the soured cream mixture and mix until evenly combined.

3. Put the blueberries into another bowl and toss with a little of the flour.

4. Sift the rest of the flour and baking powder over the cake mixture and carefully fold in with a large metal spoon until just combined. Gently fold through the blueberries.

5. Spoon the mixture into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool slightly in the tin for 10 minutes, then turn out and cool on a wire rack.

6. To make the frosting: (if required) beat the cream cheese, butter, lemon zest, vanilla and lemon juice together in a bowl until light and fluffy, then mix in the icing sugar until smooth.

7. Top the cooled cake with the frosting, or serve it plain if you prefer.

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