Blueberry Scupcake Recipe

It’s the last day of winter and as I write this, the sun has come out after a gloomy and wet morning. Huzzah, hopefully this means the wet weather is over and we can return to enjoying the great outdoors instead of tiptoeing through puddles. Undoubtedly the best part of this time of year is not the weather but the fresh produce – berries are a-growing and we are a-eating. A punnet of strawberries lasts from the shop to the car and I can’t wait to get out and pick a kilo or ten before they disappear. I don’t have a strawberry cake recipe for you, though we enjoy them on sponge cake a lot… Okay, I have a blueberry cupcake for you for now and it’s sort of a cross between a cupcake and a scone. I call them scupcakes.


Yes, I know. It’s weird sounding but so simple and filling. The mixture is heavier and less ‘cakey’ than your standard cupcake and we don’t ice them like you could a cupcake. We split them open like scones and fill them with even more yummy stuff because what’s cake without a few extra calories, am I right?

Be gentle when mixing these babies up, they’re denser but they won’t taste as heavenly if you over beat the mixture. If blueberries aren’t your thing, you could always substitute choc chips, raspberries or other similar drier ingredients in their place. Enjoy!

Blueberry Scupcakes Recipe

Makes 10


2 cups plain flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup blueberries
1 cup milk
1/3 cup butter, melted
1 egg

1.      Preheat oven to 180oC. Put cupcake liners into a 12 cup cupcake tin.
2.      Whisk flour, sugar, baking powder, salt and berries in a bowl. In a separate jug, add the milk, melted butter and egg. Beat gently until combined. With a large metal spoon or spatula, gently fold the wet mixture through the dry ingredients until just combined.
3.      Spoon into cupcake liners and bake for 20 to 25 minutes. Remove from oven and let cool on the benchtop until warm. Serve with butter or sandwiched with whipped cream and jam.



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