Blueberry and vanilla sugar crackle loaf

Name: Blueberry and vanilla sugar crackle loaf
Total time: 3600 s
Yield: 6 people
Cuisine: British
Ingredients: 160 g plain flour; 30 g cornflour; 1/2 tsp baking powder; 1/8 tsp baking soda; 1/2 tsp salt; 250 g caster sugar; 1 lemon zest, finely grated; 1 tsp vanilla paste or 1/2 vanilla pod; 120 g unsalted butter, at room temperature; 3 eggs, at room temperature; 120 g sour cream; 150 g blueberries, larger berries sliced in half; 1 tsp vanilla paste or extract

Santy Coy @chefsantycoy

Gold Coast, Australia

Out of all the blueberry cakes I've made, this one is definitely the most delicious! I couldn't resist eating it as soon as it came out of the oven. This cake is just perfect for breakfast or an afternoon tea treat. Depending on how plump and fresh your berries are, they might sink to the bottom while baking, but no need to fret - it'll still taste amazing!

#CA2025 #october2026 #cornflour #blueberries #lemonzest #unsaltedbutter #egg #sourcream #vanillapaste #bakingpowder #bakingsoda #dessert #blueberrycake #breakfast #afternoontea #sweets #deliciouscake #moistcake #homemade

Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

1 hour

6 people

160 gplain flour
30 gcornflour
1/2 tspbaking powder
1/8 tspbaking soda
1/2 tspsalt
250 gcaster sugar
1lemon zest, finely grated
1 tspvanilla paste or 1/2 vanilla pod
120 gunsalted butter, at room temperature
3eggs, at room temperature
120 gsour cream
150 gblueberries, larger berries sliced in half
1 tspvanilla paste or extract

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Steps

1 hour

1

Preheat the oven to 160ºC fan forced, and line the base and sides of a standard loaf tin (approximately 20 x 10 cm) with baking paper, allowing a generous overhang on the long sides.
2

Sift the sugar, lemon zest and vanilla seeds or paste in the bowl of an electric mixer and rub firmly between your tumbs and fingers for a few minutes to release this for sprinkling over the top of the loaf before goes into the oven,
3

Meanwhile, add the butter to the bowl with the vanilla sugar and beat using the paddle attachment on medium speed for about 2 minutes, until pale and fully combined.
4

Add the vanilla paste, then the eggs, on at a time, beating well and scraping down the base and sides of the bowl after each addition. Reduce the speed to low and alternately add the sifted dry ingredients and sour cream in about 2 batches, mixing for just a couple of seconds between each addition.
5

Add two - thirds of the blueberries to the batter, folding gently until just combined. Spoon the batter into the prepared loaf tin and scatter the remaining blueberries on top.
6

Sprinkle with the reserved tablespoon of vanilla lemon zest sugar, then bake for about 50 minutes, or until a skewer inserted into the middle of the loaf comes out clean.
7

Place the loaf onto a wire rack to cool slightly before lifting the cake out of the tin to cool completely. Transfer to a cake platter and slice thickly to serve with a large cup of tea.
8

Enjoy….
9

Tips

Slice any large blueberries in half around their equator, and place them on top of the loaf before it goes into the oven. I love to see the pale greenish interior against the purplish skins, and the radiant pattern formed by the inner seed cavities.

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Cooksnaps

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Santy Coy @chefsantycoy

on October 17, 2025 08:04

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!