Tuesday, March 24, 2015

Blueberry Lemon Cake


Blueberries are a splendid companion to lemon when it comes to baking. The sourness of lemon mixed with the tartness of blueberries and the sweetness of sugar creates the perfect marriage of fruity flavors for cakes and muffins. A cake is such a lovely thing to have on hand when guests come to visit and lately I try to keep something around for serving either as dessert at dinner, for packing up to take on picnics or long walks when the weather is nice or with a cup of tea when friends come to call. This delicious cake is becoming a favorite "cut and come again" option at my house.  

If you have a springform pan, this looks lovely removed from the pan and displayed on a lovely plate, however if you don't have one, just bake this in a square or rectangular cake pan and it will work just as well. 


Ingredients
For the cake
225g unsalted butter, softened plus extra for greasing
225g golden caster sugar
4 eggs
250g self-rising flour
Zest and juice of 1 lemon
25g ground almonds
250g fresh blueberries

For the drizzle
Juice of 2 lemons
115g golden caster sugar


Method
1. Line the bottom of a springform pan with baking parchment and lightly grease the sides with butter. Set aside.

2. Pre-heat the oven to 180°C.

3. Place the butter and sugar in a bowl and beat them together with a hand mixer or in a free-standing mixing until light and fluffy. Still beating, gradually add the eggs and continue beating until they are all added. Add a bit of the flour at the end to prevent the mixture from curdling.

4. Beat in the lemon zest and gradually beat in the rest of the flour and finally the ground almonds as well, adding lemon juice gradually as you go and as needed to keep the mixture moist.

5. Fold in 3/4 of the blueberries and then turn the mixture out into the prepared pan. Smooth the surface with a rubber spatula and then scatter the remaining blueberries across the top of the batter.

6. Bake the cake for 1 hour or until firm to the touch and an uncooked spaghetti noodle inserted into the middle comes out clean. (You can use a skewer or cake tester if you prefer, but I always use an uncooked piece of long, dry pasta.)

7. While the cake is baking, get along with making the drizzle. Add the lemon juice and sugar to a bowl and mix together with a hand whisk until thoroughly mixed. 

8. As soon as the cake comes out of the oven, stab it repeatedly with a fork and pour the drizzle over the whole cake. 

9. Allow the cake to cool for at least 20 minutes. To remove it from the pan, use a butter knife to slide between the sides of the pan and the side of the cake to loosen it.

10. To serve, allow the cake to cool completely, slice and enjoy!
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