CategoriesAnniversary Birthday Breakfast Cakes Recipes events

Hazelnut and Blueberry – Cakes

  • Preparation Time; 20 minutes
  •  Cooking time; 20 minutes


  • Three eggs
  • 150ml reduced-fat crème Fraiche
  • 150g caster sugar
  • 50g finely ground hazelnuts
  • 175g plain flour
  • 1 ½ teaspoons baking powder
  • 152g fresh blueberries
  • 15g hazelnuts roughly chopped
  • Sifted icing sugar, for dusting

You are braver than you believe and more durable than you seem, a smarter than you think.

– A.A. Milne


  1. Put the eggs, crème Fraiche and sugar mixture in a bowl and whisk together until smooth, add the ground hazelnuts, flour and baking powder and mix.
  2. Spoon the mixture into paper cake cases arranged in a 12-hole deep muffin tin and divide the blueberries evenly among them, pressing lightly into the dough, and sprinkle with chopped hazelnuts.
  3. Bake in a preheated oven for about 20 minutes until well risen and golden, dust the tops with a little sifted icing sugar and leave to cool in the tin, these are best eaten on the day they are made.