Blueberry Cake

A moist and fluffy blueberry cake that used organic kefir for a richer flavour and fluffier texture.

At a glance

Approx 1 hour


  • 125g butter
  • 1 cup honey
  • 3 eggs
  • 2 cups plain flour
  • 1 1/2 tsp baking powder
  • 3/4 cup Milk Thief Organic Kefir
  • 1 cup blueberries + a handful extra for serving


  1. Preheat oven to 180C. Grease a round spring form cake tin.
  2. In a mixing bowl, whisk together the flour and baking powder. Set aside
  3. Place the butter and honey together in a separate bowl and beat until light and fluffy.
  4. Add the eggs, one at a time, beating until combined.
  5. Add half of the flour mixture and half of the kefir, stirring until combined.
  6. Add the remaining flour mixture and kefir, stirring again to combine, taking care not to overmix. Add the blueberries and very gently fold through evenly.
  7. Spread the mixture into the cake tin and place in the oven to bake for 50 minutes.
  8. Remove from the oven when a skewer inserted into the center of the cake comes out clean and set aside to cool.
  9. Once cooled, sprinkle with the extra blueberries and serve.