Category: Blueberries

Raspberry, Blueberry & Pomegranate Vic Sponge

Victoria sponge, a very popular tea-time cake in the UK is usually two layers of sponge sandwiching jam and buttercream. I decided to use whipped mascarpone and LOTS of fresh raspberries, blueberries and pomegranate seeds instead of jam and buttercream as I prefer something lighter, juicier and not too sweet. Some toasted flaked almonds were scattered on top for a bit of crunch. A note to myself for the next time I make it would be to up the mascarpone filling- more cream is always welcomed!

Blueberry love

I’ve been obsessing over my blueberry plant ever since it started to ripen, very beautifully I might add. Blue begins to marble the skin and within a day or two the entire fruit turns from green to a dusty blue, then whole bunches turn blue then the whole tree.. it’s quite exciting watching it happening! My plant was heavy with ripe fruit a few days ago so I decided it was time to pick them and bake something. There wasn’t enough for pie or a crumble so a pound cake it was. There’s also some sliced rhubarb in it, since I had two stalks that needed to be used. Rhubarb and almond go hand-in-hand so in went some marzipan into the batter, and also some cream cheese.. I replaced a bit of the flour with ground almonds and this resulted in the cake falling after it was removed from the oven, but that’s ok- it was still delicious.

For a “regular” sized loaf pan:

170g sugar
1/2 teaspoon vanilla
90g blueberries
1 stalk rhubarb, cut into 0.5-1cm chunks
170g self raising flour
20g ground almonds
160g butter
160g cream cheese
40g marzipan (I used Anthon Berg 60% Almond Marzipan)
50ml milk
2 eggs

1. Grease and line a loaf tin, preheat oven to 160°.

2. Cream butter, sugar and marzipan until light and fluffy. Add egg one at a time, then add the cream cheese, vanilla and milk.

3. Fold in the flour and ground almonds.

4. Fill the tin 1/2 full and scatter the blueberries and rhubarb chunks (save some for the top), then top with the rest of the batter and place some blueberries and rhubarb on top.

5. Bake for about 50 minutes to an hour, depending on your oven.

Green Tea Gateau + Fresh Blueberries and Cream


I did a short internship at Lanka last summer for two months, and whilst I was there I made this cake many, many times! Lanka, being a Japanese-run bakery, had plenty of yummy French pastries and cakes in distinctively Japanese flavours and styles. This cake was one of the most popular cakes and rightly so! It has a biscuit crust under a dense, almond-y, and bittersweet green tea flavoured cake. I made one for my godmum’s birthday last Sunday, and had extra batter so I made a tiny 13cm cake for myself! At Lanka, it’s served as it is, but I thought it would be nice with a light fluffy layer of unsweetened double cream and dotted with some fresh blueberries and white chocolate shavings for a burst of sweetness and tartness to contrast the bitterness of the green tea.