Nestlé Milkybar and Blueberry Tea Cake

It’s always a good time to have a cup of tea, when you have a slice of our Nestlé Milkybar and Blueberry Tea Cake waiting to be devoured – something special just for your customers.




    • Cake
    • Butter, softened
      ¾ cup
    • Nestlé Milkybar Dessert Topping
      ¼ cup
    • Granulated sugar
      1 ¾ cups
    • Lemon zest
      1 Tbsp
    • Eggs
      4 large
    • Vanilla essence
      2 tsp
    • Flour
      2 ½ cups
    • Baking powder
      2 tsp
    • Bicarbonate of soda
      ¼ tsp
    • Salt
      ½ tsp
    • Buttermilk
      1 cup
    • Lemon juice
      ½ cup
    • Blueberries, fresh/ frozen (unthawed)
      2 cups
    • Frosting:
    • Cream cheese
    • Butter
      ¼ cup
    • Nestlé Milkybar Dessert Topping
      ¼ cup
    • Icing sugar, sifted
      4 ½ cups
    • Lemon zest
      2 tsp
    • Lemon juice
      1 Tbsp
    • Cream
      2 Tbsp
    • Lemon slices and blueberries for garnish



    1. Preheat the oven to 170°C and line the bottom of a 20cm round cake tin. Spray the sides with spray and cook to prevent the cake from sticking.
    2. In a large bowl of an electric mixer with a K-paddle attachment cream together the butter, Nestlé Milkybar Dessert Topping, sugar and lemon zest until light and fluffy. Approximately 4-5 minutes.
    3. Add the eggs and vanilla and mix till well combined.
    4. In a separate bowl combine the flour, baking powder, bicarbonate of soda and salt.
    5. Combine with the wet ingredients on a low speed; mix until just combined.
    6. Add in the buttermilk and lemon juice and fold in with a spoon.
    7.  Fold in the blueberries and pour into your greased cake tins.
    8. Bake in your preheated oven for 35-40 minutes until just baked through.
    9. Allow the cake to cook for 5-10 minutes before turning out onto a cooling rack. Allow to cool completely before frosting.
    10. To make the frosting; beat together the cream cheese, butter and Nestlé Milkybar Dessert Topping. Beat until fluffy.
    11. Add in the icing sugar, lemon zest and lemon juice. Mix until combined.
    12. Increase the speed and add the cream. Whip until light and fluffy.
    13. Once the cake has cooled ice the top of one cake round on a platter or cake board. Top with the other cake round upside down. Continue to frost the cake on the top and on the sides. Garnish with lemon slices and blueberries before serving.
    14. Store in the fridge until serving.



    All of the Nestlé Professional dessert toppings and spreads help create a moist sponge when being used in baking. They are oil based and react well with the acidic products creating moisture.