I am not a huge fan of blueberries; they are flown in from great distances, they are expensive, ounce for ounce ridiculously so, they can be very bland plus they are lauded as having wonderful healthy eating values while the pick and freeze for free native blackberries are just as good for you.
But I had a slice of really nice blueberry cake, at the cafe on the lake with a friend, which made me think it would be worth having a few in an easy home bake. So I added a punnet to Lemon Drizzle cake and it was very nice indeed!
I made a slight variation on the basic recipe:
6oz butter
6oz castor sugar
6oz self raising flour
1tsp baking powder
3 eggs
Rind 1 lemon finely grated
Mix the juice of 1- 1/2 lemons with 3/4 tbs sugar and then pour this all over your hot cake, pricking it with a skewer first.
When cold, cut into squares and dust with icing sugar if you like.
But I had a slice of really nice blueberry cake, at the cafe on the lake with a friend, which made me think it would be worth having a few in an easy home bake. So I added a punnet to Lemon Drizzle cake and it was very nice indeed!
I made a slight variation on the basic recipe:
6oz butter
6oz castor sugar
6oz self raising flour
1tsp baking powder
3 eggs
Rind 1 lemon finely grated
- Mix all these in a food processor or mixer, starting by beating the butter and sugar till soft and then adding the rest. Or do it by hand but make sure the butter is soft before you start.
- Add a little milk, maybe 1 tbs. You want a nice light 'dropping' consistency.
- Stir in 150 g max of blueberries. If you coat them in a very little of your weighed flour they won't sink to the bottom like mine did.
- Bake in a lined rectangular tin, either 11' by 7''or 10'' by 9'', for 25 - 30 mins No 4.
Mix the juice of 1- 1/2 lemons with 3/4 tbs sugar and then pour this all over your hot cake, pricking it with a skewer first.
When cold, cut into squares and dust with icing sugar if you like.
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