Hello! I’m Cassandre, and today on Caramel Loafing I’m sharing a beautiful Blueberry Bakewell Cake — perfectly balanced in sweetness, bursting with fresh berries, and rich with almond flavor.
The Bakewell Cake is a classic treat from Bakewell, England. Its story began as a Bakewell Pudding, then evolved into the famous Bakewell Tart layered with shortcrust pastry, raspberry jam, and almond frangipane.
This version — a Blueberry Bakewell Cake — is a delicious twist that’s simpler than the tart: no pastry needed, just a single mixing bowl, and every bite has juicy blueberries tucked inside. It’s light, moist, and perfect for home bakers who love easy but impressive cakes.
If you love blueberry bakes, check out our recreations of the classic Jordan Marsh’s Blueberry Muffins and our popular New York Style Blueberry Pancakes. Or try our French Cherry Clafoutis — it’s equally lovely with blueberries!
The soul of this cake is almonds and berries. We use fresh blueberries, but raspberries, blackberries, or cherries are all delicious alternatives. Or try mixing 2–3 types of berries for a colorful, juicy surprise in every slice.
Once baked and fully cooled, dust with powdered sugar — the blueberries stay juicy, while the edges turn slightly crisp. Serve with a scoop of ice cream when entertaining, and your guests will definitely ask for seconds. Enjoy baking this delightful treat with us at Caramel Loafing!
Blueberry Bakewell Cake Recipe
Ingredients
Pan size: 6-inch round springform pan (15cm diameter, 6cm height).
Need to adjust for another size? Use our pan size calculator.
- Unsalted butter 84g (3 oz), softened
- Light brown sugar 84g (3 oz) — can substitute granulated or dark brown sugar
- Whole egg 68g (2.4 oz), at room temperature, lightly beaten
- Almond flour 84g (3 oz)
- Cake flour 80g (2.8 oz)
- Baking powder 3g (0.1 oz)
- Dark rum 5g (0.2 oz)
- Fresh blueberries 150g (5.3 oz), washed and patted dry
- Sliced almonds 17g (0.6 oz)
- Powdered sugar, for dusting
Use our nutrition calculator to check the macros for this cake.
Instructions
- Lightly grease the base of the springform pan with softened butter and line with parchment paper.
- Sift the cake flour and baking powder together, then whisk to combine.
- Sift the almond flour separately and set aside.
- Using a hand mixer, beat the softened butter on medium speed for about 2 minutes until fluffy and pale.
- Add the sugar and beat on medium speed for another 2 minutes until fully incorporated.
- Pour in the rum and mix until smooth.
- Add the beaten egg in two parts, mixing well each time to avoid curdling.
- Gently fold in the flour mixture in 2–3 batches on low speed, mixing until no dry streaks remain.
- Add the almond flour and fold in gently on low speed until just combined.
- Spoon half of the batter into the prepared pan and smooth it out. Scatter the fresh blueberries evenly over the batter.
- Top with the remaining batter and spread evenly. Sprinkle sliced almonds on top.
- Bake in a preheated oven at 355°F (180°C) for about 55 minutes, or until golden and a skewer comes out clean.
- Cool on a wire rack for 15 minutes before removing from the pan. Once fully cooled, wrap in plastic wrap and store in an airtight container in the fridge.
Watch the full step-by-step video: Classic English Blueberry Bakewell Cake
Blueberry Bakewell Cake FAQs
This traditional English treat combines a fluffy almond base with juicy berries. It’s simple to make but a few key tips can make all the difference. Here’s what you should know to bake it perfectly at home:
What’s the best pan for Blueberry Bakewell Cake?
We recommend a nonstick springform or loose-bottom cake pan, around 6–8 inches. Springform pans make it easy to release the cake while keeping the edges crisp. If you’re using an enamel or glass dish, remember they conduct heat differently — you may need to extend the baking time and check the color on top.
Do I still need to grease a nonstick pan?
Yes! Even with a nonstick pan, it’s smart to lightly grease the base and sides to help the cake release cleanly, especially if the pan is older and the coating is worn. For best results, brush a thin layer of softened butter and line the bottom with parchment paper. Skip lining the sides — you want the edges to bake up crisp.
How do I cream butter properly?
Let your butter come fully to room temperature — it should hold a fingerprint when you press it. Beat on medium speed for 3–5 minutes until the butter becomes pale, fluffy, and airy. This traps air, which helps your cake bake light and tender. If the butter is too cold, it won’t cream well and may stay lumpy.
How can I avoid curdling when adding eggs?
Bring your eggs to room temperature before adding. If you forgot, place them in warm water for 5–10 minutes to warm up quickly. Add the eggs a little at a time, mixing well after each addition to help them blend smoothly. If you pour in all the egg at once, it can cause the mixture to split.
Can I use frozen berries instead?
Frozen berries will release more juice than fresh ones and may make the batter too wet, leading to an undercooked center. If you use frozen berries, thaw and drain them well, or toss them in a little flour to absorb excess moisture. You’ll likely need to bake the cake 5–10 minutes longer and keep an eye on the color. The flavor stays delicious, but you’ll lose that fresh, bursting texture.
How do I store the cake? Can I freeze it?
Once completely cooled, wrap the cake tightly in plastic wrap and store it in an airtight container in the fridge for up to 3 days. To enjoy later, bring it to room temperature or microwave briefly. For longer storage, wrap and freeze slices for up to 2 weeks — thaw at room temp or warm in a 320°F (160°C) oven for about 5 minutes. Note: Berry cakes can soften a little after freezing, but the flavor stays great!
What’s the best way to serve it?
This cake is lovely on its own, dusted with powdered sugar. For an extra treat, serve with a scoop of vanilla ice cream or a spoonful of lemon sorbet — the warm cake and cold ice cream combo is irresistible. You can also top it with fresh berries, mint leaves, or a dollop of Greek yogurt and honey for a brunch-worthy twist.
What are common mistakes and how do I fix them?
Common issues include underbaking (wet center), sunken tops, split batter, or soggy berries. If the center is raw, bake for another 5–10 minutes and test with a skewer. A sunken top usually means the butter or eggs weren’t creamed properly, or you removed the cake too soon — let it rest in the pan for at least 10 minutes after baking. If your batter splits, slow down when adding eggs and beat well between additions. For too-wet berries, drain or dust them with flour before folding into the batter.