Blueberry coco cake

A friend gave me a recipe called blue clitoria flower butter cake. I couldn’t find the flower; I use blueberry puree and blue colouring instead. To make coco marbling effect I use black gel, to finish it off. I bake this cake for a good friend belated birthday celebration.

We planned to go for Vietnamese lunch and followed by cutting the cake and eating it there. But we have had too much food at our morning coffee gathering with about 100 people. We were too full to go for lunch so, we just went to the cafeteria upstairs the place of our morning coffee gathering. It were supposedly only six of us but ended up fourteen people. Well, the more the merrier to celebrate my friend belated birthday.

I almost forgot to take the picture of what it look inside. Luckily, there were three more pieces waiting for another lady to join in after she had helped clean up downstairs. I were worried of what it will turn out but after cutting the cake I am glad that the blueberry puree and colouring came out well with black gel marbling. Most of my friends said the cake looks so nice, moist and taste really so yummy, despite we were all quite full. Let’s experiment, be creative and courageous, and bake with love!!!


300 ml sour cream
250 g butter
250 g  plain flour
200 g castor sugar
100 g blueberries plus 1/8 c water, puree
4 eggs
1 1/2 Tsp baking powder
1 Tsp vanilla essence
1/2 Tsp bicarb soda
a few drops blueberry colouring
black gel, marble effect

Green shredded coconut

15-20 g shredded coconut
1 tiny drop of green colouring


1 candle
1 white ferrero chocolate
green shredded coconut


Make the green shredded coconut

Put shredded coconut into a bowl and add a tiny drop of green colouring and mix well with a spoon. Set aside in fridge.

Preheat oven 160 degrees C and grease and line 23 cm round spring form pan and set aside. Mix flour, bicarb and baking powder together and set aside. Beat butter and castor sugar until creamy and pale about 5-7 minutes. Add egg one at a time, beating well each addition. Then add in sour cream, vanilla and blueberry puree, continue beating until combined.

Fold in flour mixture and blue colouring, mix well until incorporated. Spoon one big metal spoon of batter into the line prepared pan and then squeeze a few lines of black gel, followed by batter and squeeze black gel until base is covered with batter and black gel marling effect. Repeat with batter and black gel marbling effect until batter finished. Squeeze the last of the black gel for marbling effect on top.

Give a couple gentle knocks on the bench top. Bake in oven for 60 minutes or until skewer out clean. Switch off oven and leave cake in for 35 minutes with door shut. Then remove onto wire rack to cool further about 25 minutes in pan. Then flip over to a cake base and let it cool completely before decorating with blueberries around it, green shredded coconut in the middle to make a circle. Then add ferrero chocolate and candle. Enjoy with water, coffee or tea.

Note: You can use clitoria flower if you can find it. Just needed 1 Tbs.  Instead of black gel you can use coco emulco or just cocoa powder. You can omit sour cream and use double cream or milk 100 ml. You can add blueberries coulis or make design using icing sugar in your cake.



One thought on “Blueberry coco cake

Comments are closed.