Saturday, 26 January 2013

Blueberry cake

A blueberry cake sounds like a yummy idea, and with the simple ingredients and instructions, I thought it would be perfect to share...




  • Skill level: Easy
  • Serves: 5-7 people
  • Prep time: 20 mins
  • Baking time: 35-45 mins
What you will need:

For the cake

175g unsalted butter, at room temperature
175g caster sugar
3 eggs
1 tsp vanilla extract
225g plain flour, sifted
1 tbsp + 1 tsp baking powder
140ml soured cream (or plain yoghurt)
125g fresh blueberries (+ extra for decoration)
Icing sugar, for decoration

For the frosting

150g icing sugar, sifted
25g unsalted butter, at room temperature
62g cream cheese, cold from the fridge

How to make:

1) Place the butter and sugar in a large bowl, and using an electric whisk cream together until light and fluffy

2) Add the eggs one at a time, continuing to mix on a medium speed

3) Manually mix in the vanilla extract, flour (set aside a few tablespoons of flour) and baking powder, until well incorporated

4) Add the soured cream and mix well until all is well combined and mixture is light and fluffy

5) Mix the blueberries with the flour you set aside earlier, and then gently fold them in manually, until they are well incorporated

6) Place in a loaf tin that you have greased and lined with baking paper. Smooth the surface to make it even. Bake at 170 degrees Celsius for between 35-45 mins, or until a tester comes out clean

7) Remove the cake and leave to cool for at least 10-15 mins in the tin, before turning onto a wire rack, removing the baking paper and leaving to cool completely


Cake cooling down
8) Meanwhile make the frosting by placing the icing sugar and butter in a large bowl, and gently mixing with an electric whisk, until the mixture comes together

9) Add the cream cheese in one go, and beat until well incorporated. Turn up the speed of the electric whisk, and continue beating for a further 5 minutes, until the frosting is light and fluffy (but be careful, over beating could cause the frosting to become runny)

10) Cover the cooled cake with the frosting, then decorate the top with the blueberries, and dust them with icing sugar


Tried to take this shot discreetly in front of guests
The kitchen was so hot the icing sugar was melting, and so was the frosting, so a quick picture before placing it in the fridge ready to be served. The reason you mix the blueberries with a little flour is to ensure the do not sink to the bottom of the cake. I forgot to do that for this cake, but when I first made this cake I used that little trick, and the blueberries were beautifully distributed. So it does help. Enjoy :)

2 comments:

  1. This looks great MashaAllah, I akways say to my self I have to cook this and this (from your recipes) this looks so yummy I have to taste it, but I don't do it, maybe because of the time, because I don't have the ingredients, I feel bad with myself, I think you are realy lucky Allhamdulillah, that you have the time to cook all those great things!

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    1. Lol sis :) InshAllah if you set yourself a time, you will make time. I think because I am so keen to make things, I sometimes even go into the kitchen whilst so tired. I hope you get some time to make everything you want :)

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