Blueberry Cake | Adapted from Le Creuset

Hard To Resist This Blueberry Cake
Hard To Resist This Blueberry Cake

I was with a group of people sitting around a table listening to them compare their debt levels. The majority of people in the group are spending more than they are earning. I listened as one explained how she was spending more on a store card than she was paying. And another piped in with how she had gone to her bank and got a loan to pay off a store card, but as soon as she had paid off all that she owed, she walked into the store and spent money on the card. Another person complained about not having money to shop during her lunch hour every day but she regularly shops at Woolworths for luxury items. Some people have had their parents come to their rescue and pay off their debt. It seems that they are not taking responsibility for their debts. They seem to think that credit on a credit card is money they have, rather than money they owe. People buy cars that they cannot really afford and somehow don’t seem to care! The saying having your cake and eating it comes to mind here. This Blueberry Cake is all for eating, and not for keeping. It needs the syrup to keep it moist and a thick layer of icing. Please do not skip the syrup stage as the cake will be dry and you will be disappointed, which is what happened to me the first time I baked it.

Blueberry Cake
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5 from 1 vote

Blueberry Cake

This cake needs the addition of the syrup to keep it moist
Recipe Category: Baking
All Rights Reserved: Adapted from Le Creuset


for the syrup

  • 70 g fructose
  • 190 mls water
  • 125 g fresh blueberries

for the cake

  • 200 g butter
  • 250 g fructose
  • 3 eggs
  • 500 g flour
  • 10 g baking powder
  • Reserved syrup, divided
  • Reserved blueberries

for the icing

  • 90 g butter
  • 140 g cream cheese
  • 7.5 mls vanilla extract
  • 560 g fructose
  • 50 g fresh blueberries


for the syrup

  • Place the fructose and the water into a small saucepan
  • Bring to the boil
  • Reduce the heat, add the blueberries and simmer for 5 minutes
  • Set aside to cool
  • Strain and set aside the berries and the syrup - you will use the syrup for the batter and after baking

for the cake

  • Preheat the oven to 180° Celsius
  • Grease and line a springform cake tin
  • Place the butter and fructose into a stand mixer bowl
  • Cream together for 5 minutes
  • Add one egg at a time and continue mixing between additions until combined
  • Sieve together the flour and baking powder into a large bowl
  • Add a couple of tablespoons of the flour to the stand mixer bowl together with 125mls of the reserved syrup
  • Mix until combined
  • Continue adding a couple of tablespoons of the flour at a time, and mix on a low speed, making sure the flour is combined before adding more
  • Once all the flour is combined, fold in the blueberries
  • Pour into your tin and smooth out the top of the batter
  • Bake for 45 minutes
  • Remove from the oven and poke holes into the cake
  • Pour over the left over syrup
  • Leave to cool in the tin for 5 minutes
  • Remove from the tin and leave to cool completely before icing

for the icing

  • Place the butter and cream cheese into a large mixing bowl
  • Cream together for 5 minutes
  • Add the vanilla extract and fructose
  • Continue beating until thick and completely combined
  • Ice the cake and decorate with fresh blueberries

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A Slice Of Blueberry Cake

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