June 26, 2011

Blueberry cake

Cakes are for celebrations and I have two reasons to celebrate. My blog is a 1 month old baby now and I'm hitting a half century with this post. I am surprised that I could post 50 recipes in just a month. This was made possible by the encouragement of my friends and my husband. Thank you all...Your feedback keeps me going...
I love blueberry muffins and we buy them regularly. When my husband was living alone in UK, he used to have a muffin and tea/coffee for breakfast. I do not have a muffin tray, so I made a cake with it.
So, here is the recipe...


Self raising flour - 1.5 cups
Fresh blueberries - 1 cup (I used a little more than a cup)
Caster sugar - 3/4 cup
Whole Milk - 1/2 cup
Oil - 1/3 cup
Vanilla Extract - 1 tsp
Eggs - 2


1. In a mixing bowl, beat egg and sugar. Add milk, oil, and vanilla extract and whisk well.
2. Add sifted flour to this and mix well.
3. Toss the blueberries with a little flour. This helps to avoid sinking of the blueberries to the bottom of the tin while baking. ( I learned it the hard way. The berries sank and I had to google it to find the reason. )Fold in the blueberries to the cake mix.
4. Pour the mix to the greased cake tin.
5. Preheat oven to 180C and bake the cake for 35-40 minutes or till a skewer inserted comes out clean. (I used a loaf tin and my oven took 45 mins)
6. Let it cool.

The cake tasted very fruity and yummy though the berries were concentrated at the bottom.

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