Easy Blueberry Cake

By krystallondon

This cake is quite plain and simple to look at, is syrup and frosting-less and contains no vanilla, lemon or other flavouring in the cake itself, relying on blueberries for its stand alone flavour. While I applaud this simplistic approach I was slightly disappointed in the finished cake. If you got a mouthful compete with a big juicy blueberry then the flavour was wonderful, but on its own it seemed to lack that extra something special. I felt it was crying out for a bit of lemon zest or vanilla in the cake and could have done with being served with a blob of yoghurt and a drizzle of lemon curd to bring it alive. However, the author suggests eating this cake for breakfast or even as a midnight snack(!!) so maybe a plain cake is appropriate in this case.

Ingredients

• 200 g plain flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 65 g butter, softened
• 150 g caster sugar
• 1 egg
• 75 ml milk
• 100 g fresh or frozen blueberries (do not thaw)

Preparation

Step 1

Heat the oven to 170C and generously grease a 9 inch square or round pan.

Combine the flour, baking powder and salt in a small bowl and stir with a fork to mix well. In a medium bowl, combine the butter and sugar and beat with a mixer at high speed until well combined. Add the egg and beat well for 1 to 2 minutes, stopping to scrape down the bowl until the mixture is smooth and light.

Stir in half the flour mixture then half the milk, mixing just enough to keep the batter fairly smooth and well combined. Add the remaining flour, then the rest of the milk, mixing gently. Stir in the blueberries.

Scrape the batter into the prepared pan and bake for 30 minutes or until the cake is golden, springs back when touched gently in the centre and is pulling away from the sides of the pan.

Let the cake cool in the pan on a wire rack for 10 minutes and then turn it out to cool, top side up. Serve a slice of cake right from the pan, warm or at room temperature.

Makes 1 x 9inch single layer cake