The Hummingbird Bakery blueberry cake

(74 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Blueberry cake
Blueberry cake
  • Makes: 12 slices

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Blueberries work so well in cakes, as they become soft and juicy and a wonderful deep purple. This tasty Hummingbird Bakery cake is moist enough to be served without the frosting if you prefer


For the cake:

  • 350g unsalted butter, at room temperature
  • 350g caster sugar
  • 6 eggs
  • 1tsp vanilla extract
  • 450g plain flour
  • 2 tbsp plus 2 tsp baking powder
  • 280ml soured cream
  • 250g fresh blueberries, plus extra to decorate
  • 2 quantities cream cheese frosting (see below)
  • icing sugar, to decorate
  • a 25-cm ring mould, greased and dusted with flour

For the cream cheese frosting:

  • 300g icing sugar, sifted
  • 50g unsalted butter, at room temperature
  • 125g cream cheese, cold
  • Makes enough to frost 12 cupcakes (double the recipe for 20-cm cake)


  1. Preheat the oven to 170C (325F) Gas 3.
  2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Beat in the vanilla extract, flour and baking powder until well mixed. Add the soured cream and mix well until everything is combined and the mixture is light and fluffy.
  3. Gently stir in the blueberries by hand until evenly dispersed.
  4. Pour the mixture into the prepared ring mould and smooth over with a palette knife. Bake in the preheated oven for 40 minutes, or until golden brown and the sponge bounces back when touched. Leave the cake to cool slightly in the mould before turning out onto a wire cooling rack to cool completely.
  5. When the cake is cold, put it on a serving plate, cover the top and sides with the cream cheese frosting and decorate with more blueberries. Dust with a light sprinkling of icing sugar.

For the cream cheese frosting:

  1. Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
  2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
This recipe is taken from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers
Photography by Peter Cassidy
Published by Ryland Peters & Small
Text Tarek Malouf and The Hummingbird Bakers
Photography copyright Ryland Peters & Small

Your rating

Average rating

  • 4
(74 ratings)

Your comments


I was looking at this recipe in The Hummingbird Bakery cook book as I had tried the previous recipe using a bundt tin, the lemon and poppy seed cake, which had been really successful. The ingredient amounts looked so wrong compared with the recipe I had done, I looked online to see what comments there were, and was not surprised to see that many people had had problems. The tin size was the same, but in the lemon cake recipe there was only 85g of butter, 245g sugar and 245g flour, compared with 350g, 350g, 450g in the blueberry cake. The lemon cake filled the tin when cooked and was very good. Timings and temperature were correct too. There is obviously something fundamentally wrong with the blueberry cake recipe.


unfortunately, very disappointed with this recipe... I obviously noticed there was too much mixture and split it in two tins, and timing wasn't a problem, as baking can be checked with a skewer. Personally found this to be more of a vanilla cake, all the blueberries sank to the bottom. So the concept of a blueberry cake with the fruit bursting within the cake was non existent. It would've been great to have had some tip for that not to happen.


What a disaster! I followed the recipe to the letter but when I turned the cake out, more than half of the mixture spilled out onto the bench! Highly recommend skewering very carefully and definitely cooking for much longer than 40 minutes!


I had soooo much mixture I had to split it between two tins too & it bubbled over the tops of the tins. Fortunately I always keep a large tray in the bottom of the oven so that caught most of it. I turned the temparature down to 150 degrees after the initial 40 minutes as previously suggested. One cake was cooked after just short of an hour in the oven total & the other is still in there at time of writing (1 hour 15 minutes so far) & is very raw in the middle. I think the second one is troublesome because it is in a square pan rather than a ring mould.


Loved this cake! We got it right first time, mostly because of the fantastic advice below. It took us 20 minutes longer than it stated in the book to bake - but despite that it's delicious!! Thanks for all the advice everyone!


Aggh, it's just happened to me too! Way too much mixture, so cooked in two smaller tins. And even then it wasn't cooked after 40mins, or even 50. We now have a sort of mushy ring, and another cake that I haven't been brave enough to turn out. Happy Fathers Day!! It tastes good though, so will try again...

S.i. Ghok

I set the temp at 175degree centigrade in a fan assisted oven (which is hotter than a normal oven) and used a bigger bundt tin (26cm) and cooked for just over 40 mins and it turned out really well.

Karina Knowles

I am relieved to find I'm not the only person experiencing this problem! This is the second time I've made it and the first time I had to leave it in a whole lot longer and the bottom was still a bit uncooked in parts. This time it's still wobbly after nearly an hour and almost overflowing. I may try different tins next time, as it is a delicious cake but it's the second recipe I've followed from this book with totally incorrect timings. More than half an hour out is not to do with differing ovens!

Ella Mary McMahon

Was dying to try this recipe out. I followed the recipe to the gram but found the amount of mixture way to much for a 25cm ring mould. Fortunately I had a 30cm ring mould and found the mixture still too much. After 40 mins the mixture was dribbling onto the bottom of the oven. I had to turn the oven down to mark 2 and leave in for a further 15 mins as I could see it would not be cooked through. Am I really the only person who seems to have experienced extreme ingredient misproportions? 40 mins is not enough for any cake recipe @ mark 3. Really disappointed!


I have made this cake several times and had the same issue what I do now is cook for 40 minutes in a conventional oven then put in the microwave for 2 - 3 minutes to finish off, fine if using a silicone mould!!!

Mrs O

This is one of my favourite cakes to make, and so easy ... I usually make mine in a loaf tin as I don't own a ring mould and works just as well. You could start off with foil over the top - to stop getting that bit burned. I think you just need to check after 40 mins with a skewer in the middle if cooked – and maybe keep in for a little longer checking every 10 minutes or so … I think it varies on the type of oven you have… try again .. you wont be disappointed. :)


Jackie. You clearly had the oven on too high.


I made this cake on Saturday. I followed the recipe to the letter, after 40 minutes, I removed the cake from the oven. It was quite well done on the top. Unfortunately, as I turned the cake out on to the cooling rack, it was only half cooked and the cake mixture spilled out all over my worktop. I scooped it all back in as best I could and put it back in the oven, I put foil over the top to stop it burning. After another 20 minutes, I took it out and put back on a cooling rack. It was still slightly raw in the middle. Very, very disappointing.

comments powered by Disqus

FREE Newsletter