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Blueberry Butter Cake

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Blueberries are in season now, and fresh Blueberries are inexpensive. Today I added a generous amount of fresh Blueberries to my β€˜Basic Butter Cake’. I added Lemon Icing on top. You may prefer dusting the cake with Icing Sugar instead, but Lemon Icing is highly recommended.

Ingredients :

125 g Butter *softened
3/4 cup Caster Sugar
2 large Eggs *room temperature
1 tablespoon Lemon Juice
*Note: Some finely grated Lemon Zest can be added as well
150 ml Buttermilk *room temperature OR slightly warmed
*Note: Buttermilk can be replaced with a mixture of Milk & Unsweetened Yoghurt
1 & 1/2 cups Self-Raising Flour
2 cups (300 g) Fresh Blueberries *room temperature
1 tablespoon Plain Flour & Self-Raising Flour
Lemon Icing
1/2 cup (60 g) Icing Sugar
2.5-3 teaspoons Lemon Juice

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Cooking Instructions :

Step 1
Line the base and sides of a round springform cake tin with baking paper. Preheat oven to 170℃.
Step 2
Use a whisk to beat softened Butter and Sugar in a bowl until smooth. Add Eggs, one at a time, and beat well until creamy. Add Lemon Juice (and some finely grated Zest), Buttermilk and sifted Self-Raising Flour, and mix with a spatula or large metal spoon until just combined.
Step 3
Place 1 cupful of Blueberries in a small bowl, sprinkle with 1 tablespoon Flour, and coat them well. This will prevent Blueberries from sinking to the bottom. Add the coated Blueberries to the batter and gently mix to combine.
Step 4
Spoon into the prepared cake tin and smooth the surface. Scatter the remaining Blueberries on top evenly. Bake for 55 to 60 minutes or until cooked through. *Note: If the cake turns too dark, cover with a sheet of Foil.
Step 5
Stand the cake in the tin for 5 minutes, then transfer to a wire rack. Carefully peel away baking paper, and leave to cool completely.
Step 6
When the cake is completely cooled, make Lemon Icing. To make Lemon Icing, mix Icing Sugar and Lemon Juice in a small bowl. If too soft, add extra Icing Sugar. Drizzle with the Icing over the cake.

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