Brioche and Blueberry Cake


Summer has definitely arrived and with it comes beautiful ripe soft fruits. With so many pick-your-own and local farm shops around you are able to indulge in a bowl of berries.
As lovely as they are on their own, with a lovely coating of thick double cream or they are versatile to bake up into a lovely dessert or cake. This recipe for Brioche and Blueberry cake is quick and easy to make.
Blueberries are a super-food, rich in antioxidants and vitamins, so you are being healthy at the same time!
If you cannot get orange flower water you can use some orange rind and a little squeezed orange juice to give it a slight citrus flavour.

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Cook time:
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Brioche: 4
Blueberries: 125g
Eggs: 2
A Few Drops Of Orange Flower Water (Optional)<: Few
Clear Honey: 2 Tbsp
Castor Sugar: 60g
Milk: 8fl Oz
Double Cream: 4fl Oz


  1. Preheat the oven to 160C
  2. Slice brioche and layer into the tin or dish and sprinkle on the blueberries.
  3. Press down well and drizzle honey and orange flower water over the top.
  4. Beat eggs, cream, milk and sugar together.
  5. Pour liquid evenly over the cakes.
  6. Leave to rest for about 30 minutes.
  7. Sprinkle with flaked almonds (optional).
  8. Bake for 15-20 minutes for the small cakes and 30 minutes for the large cake, until set in the middle and golden brown.
  9. Serve warm or cold with clotted cream.
  10. TIP: Keep cream fresher for longer - Make cream, cottage cheese and créme fraîche last longer by storing the container upside down in the fridge to create a vacuum effect that inhibits the growth of bacteria.