Sunday, August 27, 2006

Blueberry butter cake and Goodbye Sharon

Saturday Sharon had a bit of a going away bbq & I of course thought it was a great opportunity to test out a new cake. I chose this luscious Blueberry butter cake from Bill Granger’s Bill’s Sydney Food. I love his cakes, so far they have all been perfect so whenever I can I knock out another one. As blueberries are a bit expensive at the moment I used frozen ones, they were being cooked so figured it wouldn’t hurt. These worked fine though I think because of the moisture content the cake need about an extra 15-20 minutes over the recommended 50 minutes, after 50 there was a pool of liquid on top which I poured off & the cake was still pretty much raw in the center. I have to say I was a bit worried at this stage but luckily the extra time cooked it & there was no damage, ie burnt top that I was panicking about! The cake went down perfectly with lots of very nice comments. It’s a pity I don’t have a photo of the cut cake as it looked fantastic, in the center the fruit had dropped to the bottom so it was sort of spread through the whole cake & the crumble topping just made it, all in all another winner from Bill.

Blueberry Butter Cake

For an old-fashioned Sydney experience you’d use mulberries from the tree that always stained your mother’s washing on a windy day – and get your fingers and lips red in the picking. The blueberry is more urbane.

1 cup firmly packed brown sugar
¼ cup plain (all purpose) flour
75 g (2 ½ oz) unsalted butter, cold

2 cups plain (all purpose) flour
2 teaspoons baking powder
¼ teaspoon salt
125g (4 oz) unsalted butter, softened
1 cup caster (superfine) sugar
3 eggs, lightly beaten
1 cup sour cream
2 cups blueberries

To make the topping, place brown sugar and flour in a bowl, add butter and rub in with fingertips until mixture resembles coarse breadcrumbs.
To make the cake, preheat over to 180c (350F). Sift flour, baking powder and salt into a mixing bowl. Place butter and sugar in a bowl and cream together. Add the eggs, and mix. Add the dry ingredients, alternating with sour cream, mixing well after each addition.
Pour the cake batter into a greased 23cm (9 in) spring form cake tin. Sprinkle with blueberries and topping mixture.
Bake the cake for 50 minutes or until a skewer comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack, topping side up.
Serve warm or at room temperature with fresh cream. Serves 8.


Tanya Singh said...

Hey I just want to let you know that your website has really inspired to me start baking again. I've tried the vanilla plum cake and will be baking the Blueberry Butter Cake. Did you serve this cake with anything?

Ange said...

Hi Tanya, thanks for that, these were both delicious cakes & I served them both with a bit of double cream on the side, enjoy!