Blueberry cake
I usually like to have this blueberry cake with a dollop of cream or even ice cream but it would work with custard too or just on it’s own with a cup of tea. It kind of just works at any time!
I originally found this recipe on another food blog, Julia’s album, here.
Serves: 6 modest servings or 4 really greedy ones!
Time: About 50 minutes
Ingredients
1 cup plain flour
½ tspn baking powder
½ tspn baking soda
1/8 tspn salt
55g unsalted softened butter
2/3 cup sugar (caster or granulated)
½ tspn vanilla extract or paste
1 large egg
½ cup Greek yoghurt
1 cup blueberries
Zest of ¼ lemon (optional)
9 inch cake tin lined with baking parchment with sides greased with a little butter or cooking spray
Instructions
Preheat the oven to 375F/ 190C and prepare the cake tin as above.
Rinse the blueberries and make sure none of the berries still have their little stems still attached. Set aside.
Beat the butter and sugar together until it turns light in colour and texture. I usually use my stand mixer for this and it’ll take a good few minutes, don’t rush this step.
Add the vanilla and continue beating whist you slowly add the egg a little bit at a time.
Sift the flour, baking powder, baking soda into a separate mixing bowl along with the pinch of salt. Then with the mixer on low, incorporate half this flour mix into the wet batter.
Add ½ cup of Greek yoghurt and then the rest of the flour. Keep it mixing until just combined.
Pour the cake batter in to the cake tin and even it out.
Toss the blueberries in flour, this will prevent them from sinking. You’ll see my photos below, in one photo I didn’t toss the blueberries and they all sunk to the bottom. When you toss them in flour first, you find that the blueberries get nicely incorporated throughout the cake.
Scatter the blueberries over the cake batter, there is no need to push them down in to the pan, they’ll sink in naturally as the cake rises.
Bake in the middle shelf of the oven for about 20-35 minutes. The cake should be golden and when you place a skewer through the middle it should come out clean.
Let the cake cool in the pan then turn out on to a plate and remove the parchment paper before serving.
You can see here what a difference it makes when you first coat the blueberries in flour, this really stops the berries from sinking.
