Thursday, May 23, 2013

Buttermilk blueberry cake

Tender, light, easy as pie to make...and eat. Seems plain... Everyone had seconds and thirds.  Finished in one sitting.

Adapted from Rose Levy Beranbaum's Cake Bible. Hers is a plain cake, mine builds on one that I used to love at the Stephen Pearce cafe. And it's a great way to use up spare buttermilk. It was eaten so fast I didn't get a chance to take a pic - so here's how it should look...

Image from BBC Good Food.

200g plain flour
180g caster sugar
110g butter
1 tbsp baking powder
4 egg yolks
140ml buttermilk
1 1/2 tsp vanilla extract
1 punnet blueberries (120g) 1/3 reserved

150g icing sugar, perhaps more to taste and till correct texture
120g cream cheese
40g unsalted butter, very soft
Reserved blueberries

Bake for 30-40 mins at 170 c
9 inch spring form tin

Using electric whisk, whisk butter into dry ingredients. Mix wet ingredients together and add slowly.
Beating all the time. Pour into lined tin. Cook till golden on top and cooked through. Cool thoroughly before icing.

To make icing beat icing sugar and butter. Carefully mix in cream cheese, do not overmix. Decorate with remaining blueberries.

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