There’s nothing quite like a bilberry cake made with berries you’ve picked yourself. Smaller and darker than their blueberry cousins, bilberries may take longer to gather, but that only makes the reward sweeter. Come mid July to August, you’ll find them dotting the hillsides, ripening first on the sun-warmed southern slopes, with the northern sides trailing a week or so behind. These hardy little berries grow low to the ground, favouring acidic, well-drained soils, often in the peaty moorlands and upland woods where few other fruits dare grow. They pack more flavour and goodness than you’d expect from their size, richer in nutrients and full of deep, wild taste. This cake is a way to make the most of that short, sweet season. It’s meant to be savoured slowly, just like the picking.
Bilberry Cake
Ingredients:
115g unsalted butter, softened, plus extra for greasing the pan
130g plain flour, plus 1 tsp for dusting the bilberries
1 tsp baking powder
½ tsp ground cinnamon
A pinch of salt (about ⅛ tsp) (omit if using salted butter)
160g caster sugar
¼ tsp vanilla extract
2 large eggs
1 tsp finely grated lemon zest (optional)
200g bilberries, rinsed, drained, and patted very dry
1 tsp fresh lemon juice
Icing sugar, for dusting
Bilberry Cake Recipe – Light, Fruity & Perfect with a Cuppa
- Preheat your oven to 180°C (fan 160°C / gas mark 4).
Butter and flour an 8-inch (20cm) springform tin. Line the base with baking paper if you like. - Whisk the dry ingredients:
In a medium bowl, whisk together 130g plain flour, 1 tsp baking powder, a pinch of salt, and ½ tsp ground cinnamon. Set aside. - Make the batter:
In a mixing bowl, beat 115g softened butter with an electric whisk for 2 mins. Add 150g caster sugar and beat until light and fluffy (1–2 mins more). Mix in 1 tsp vanilla extract. - Add the eggs:
Crack in 2 large eggs, one at a time, beating well after each. Scrape down the bowl as needed. Stir in the zest of 1 lemon (optional) - Mix in the dry ingredients:
On a low speed, slowly add the flour mixture until you get a thick, smooth batter. - Get it in the tin:
Spoon the batter into your prepared tin and smooth the top. - Top with bilberries:
Toss 200g of bilberries with 1 tsp flour and a squeeze of lemon juice. Scatter evenly over the top of the batter. - Bake:
Place it in the oven for 45–55 mins, or until a skewer comes out clean. - Cool:
Leave to cool in the tin for 10 mins, then run a knife around the edge and carefully release the springform. - Finishing touch:
Dust with icing sugar and serve berry-side up. Gorgeous with tea or a dollop of cream!
For a vegan version, replace the butter with your favourite substitute, such as margarine or coconut oil (note: coconut oil will add a slight flavour). Replace the eggs with soaked linseed or chia seeds:
1 tbsp seeds + 3 tbsp liquid (water or lemon juice) = 1 egg
For this recipe, that’s 2 tablespoons of seeds soaked in 6 tablespoons of liquid. Let it sit for a few minutes until it thickens to a gel-like consistency before using.
