BLUEBERRY & LEMON CAKE

Strangely, I have always associated blueberries with muffins. And pancakes. Of course, you can eat them just as they are, as nature intended, but I’m sure most of us are more acquainted with blueberries in cakes and bakes.

This Blueberry & Lemon Cake tastes like one big blueberry muffin which, I think, makes it a perfect contender as a sweet option at breakfast or brunch. Like any good blueberry muffin, this cake is light and moist, owing in part to the crème fraîche and lemon zest in the batter.

I used to make this cake in a loaf tin but recently discovered that it looks so much prettier in a fancy cake tin. The blueberries inevitably settle to the bottom of the cake but, once inverted, this plain cake is transformed into a berry-studded beauty. So use whatever cake tin you like – a small Bundt tin is also a great idea – but make sure there is about a 2 cm (1 inch) space between the batter and the top of the cake tin to prevent any overflow, and adjust the baking time accordingly.

Recipe:

Preheat the oven to 160 C or ( 320 F ). Lightly butter and flour a 13 x 23 cm(5 x 9 inch) loaf tin or 20 cm ( 8 inch ) round cake tin.                                                                                                        In a large bowl, beat together 150 g ( 5 oz) melted butter, 200 g (1 cup) caster sugar and 2 eggs.                                                                                                                                                            Add 140 g (1/2 cup) creme fraiche, 1 lemon and 1 toaspoon vanilla tean pasta and mix until well combined.                                                                                                                                         Gently fold through 225g (1 1/2 cup ) plain flour and 1 teaspoon baking powder, and then stir through about 125 g ( 4 1/2 oz ) blueberries.                                                                                     Pour the bater into the cake tin and bake for about 1 hour or until the cake is lightly golden and a skewer inserted in the middle comes out clean.                                                                       Allow the cake to cool in the tin for 5-10 minutes before removing it to a wire rack to cool down completely.

This cake is also lovely served warm with a olusing of icing sugar.

COOK’S NOTES

You can substitute the crème fraîche with plain natural yoghurt.

You can also substitute the vanilla bean paste for the more commonly available vanilla extract. I recently splurged on a jar of the former and find that it gives more of an aromatic kick than normal vanilla extract. Plus, I happen to love the specks of vanilla bean in the cake.

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