Blueberry cinnamon swirl cake

Blueberry cinnamon swirl cake

Danielle Wood

This cake uses the naturally vibrant colour of blueberries to add a surprise swirl on the inside as well as the buttercream swirls on the outside. I was inspired by Charlie and the Chocolate Factory’s Violet character to add the cute balloons, which are actually water-bombs.

For the blueberry purée:


Quantity Ingredient
175g fresh blueberries
1 teaspoon ground cinnamon
2 tablespoons caster sugar

For the cake:

Quantity Ingredient
250g unsalted butter
450g caster sugar
4 medium eggs, lightly beaten
375g plain flour
2 teaspoons baking powder
pinch salt
180ml whole milk
1 teaspoon vanilla extract

For the vanilla buttercream:

Quantity Ingredient
300g unsalted butter
480g icing sugar
120ml double cream
1 teaspoon vanilla extract

To decorate:

Quantity Ingredient
water-bomb sized balloons
fresh blueberries, (optional)


Quantity Ingredient
2 x 18cm round cake tins
How to level & split a cake
How to fill and cover a cake with buttercream or chocolate ganache
How to create a swirl effect buttercream finish


  1. Preheat the oven to 170°C. Grease the cake tins and line the bases with baking parchment. Make the blueberry purée by combining the blueberries, cinnamon, caster sugar and 1 tablespoon of water in a saucepan. Heat gently until the blueberries are soft. Crush the blueberries with the back of a fork and set aside to cool.
  2. Using a stand mixer or electric hand mixer, beat the butter and sugar for 3–4 minutes until the mixture is pale and fluffy. Add the eggs to the butter mixture a little at a time, beating after each addition until they’re well incorporated.
  3. Sift the flour, baking powder and salt into a clean bowl. Add half of the flour mixture to the butter mixture. Add 120 ml of the milk, the vanilla extract and the remaining flour and beat until just combined. Spoon a third of the cake mixture into a clean bowl and beat in the cooled blueberry purée. Add the remaining milk to the vanilla cake mixture and beat until just combined.
  4. To create the swirl effect, divide the vanilla mixture evenly between the prepared cake tins and top each tin with the blueberry mixture. Gently fold the 2 layers together. Bake in the oven for 50 minutes, or until a skewer inserted into the centre of each cake comes out clean. Allow the cakes to cool for 10 minutes in their tins, then turn them out on to a wire rack and leave to cool completely.
  5. While the cakes are cooling, make the vanilla buttercream. Using a stand mixer or electric hand mixer, beat the butter for 3–4 minutes until pale and creamy. Add the remaining ingredients and continue to beat for another 2–3 minutes until smooth.
  6. Level the cakes by cutting off the domed tops with a cake leveller or a serrated knife. Spread the bottom layer of the cake generously with buttercream. Top with the second cake. Cover the cake whole with a thin layer of buttercream and chill for 30 minutes or until firm. Once firm, spread the cake with the remaining buttercream and use a palette knife to create a swirled effect. Decorate with the mini balloons attached to skewers or a scattering of extra blueberries.
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