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We love butterfly cakes as a family. They are so easy to make and yet feel so much fancier than typical fairy cakes. Over the years we’ve made traditional butterfly cakes, chocolate butterfly cakes and lemon butterfly cakes but our latest creation is this super easu blueberry butterfly cakes recipe.

How do you make butterfly blueberry cakes?

This recipe is so easy. Made using typical cake ingredients – eggs, flour, butter and sugar – you simply add blueberries and then make the fairy cakes into butterflies once cooled with the help of some buttercream frosting.

We use self raising flour but you can use plain flour with a little baking powder instead if you want to. We also love to use margarine for this recipe but butter works just as well. Likewise, we use caster sugar but you can use golden caster sugar, light brown sugar or standard granulated sugar.

We tend to use ready made buttercream for this recipe but you can make your own butter cream or cream cheese frosting if you prefer – the choice is yours. Like with most things, we like to cut corners and simplify things where we can as long as it doesn’t compromise the finished result.

These cakes are something the children love whether it’s for a party buffet spread or just as a snack after school. They’re also great for a bake sale. The recipe is easy to double up if you want to make even more butterfly cakes and they keep well for a few days in an airtight container too.

If you’re looking for other recipes to try, here’s our Lemon Rock Cakes Recipe, Maple Syrup Cupcakes Recipe, Super easy Fruit Fairy Cakes Recipe and our Our Super Easy Coconut Fairy Cakes Recipe.

What equipment do you need to make these little butterfly cakes?

You will no doubt have most of the equipment you need for this recipe at home already but, in case it helps, here are the things we use to bake these cakes at home:

These are pretty much staples for baking in any home kitchen and once you have them you won’t need to replace them often.

How to bake a blueberry Butterfly Cake:

Ingredients

145 g self raising flour
145 g sugar – granulated or caster sugar work well
145 g Clover spread, preferably at room temperature so it’s nice and soft or unsalted butter
100g blueberries – fresh or frozen
3 eggs
1 tsp vanilla essence or vanilla extract

For the topping

buttercream

Instructions

Preheat oven to 190C/375F/Gas 5
Put cupcake cases into a muffin tray.
Mix all the ingredients – aside from the blueberries – together in a large bowl. When well combined, fold in the blueberries.
Spoon into the paper cases until they are half full.
Bake in the oven for 15 minutes or until nicely golden on top.
Leave to cool fully.

Here’s how to make a butterfly cake out of cupcakes:

Cut out the top of the cakes using a spoon, fill with buttercream and then cut the discarded piece of cake in half before placing the cake pieces back on top to resemble butterfly wings.

The cakes can then be eaten as they are, dusted with icing sugar or sprinkled with sprinkles!

They store well for a few days in an airtight container.

If you’d like to print or pin the blueberry Butterfly Cakes Recipe for later you can do so below. Enjoy!

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