As the name applies, this Moist Blueberry Cake with tender crumb is fragrant and great to taste. You’ll definitely fall in love with one bite that is packed full of plump and juicy blueberries. Great to enjoy them for a weekend brunch or anytime you want a sweet treat.
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Moist Blueberry Cake
As the name applies, this Moist Blueberry Cake with tender crumb is fragrant and great to taste. You'll definitely fall in love with one bite that is packed full of plump and juicy blueberries.
Ingredients
- 125 g butter - soft to touch
- 165 g caster sugar
- 2 large eggs - lightly beaten
- 1 tsp vanilla extract
- 1 lemon zest from large lemon
- 35 g lemon juice
- 160 g self-raising flour - sifted
- 30 g ground almond - sifted
- 100 ml dairy whipping cream
- 160 g fresh blueberries
Instructions
- Preheat the oven to 170C. Line a 23cm x 12cm loaf tin with baking paper all sides up.
- Beat butter and sugar until pale and creamy. Add egg gradually, beating well, then add vanilla, lemon rind and juice.
- Stir in flour, ground almond, dairy whipping cream and blueberries, gently mix with a rubber spatula.
- Pour mixture into loaf tin and smooth the top.
- Bake for 65-70 minutes or until a skewer inserted in the center comes out clean.
- Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
- Please keep in mind that all ovens temperature and baking time varies
- This recipe was tweaked from my Strawberry Loaf
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蓝莓蛋糕 Moist Blueberry Cake
湿润绵密香甜，蓝莓咬下去就爆浆~~
材料：
- 125克 软牛油
- 165克 细砂糖
- 2个 大鸡蛋，打撒
- 1茶匙 香草香精
- 1粒 大柠檬皮屑
- 35克 柠檬汁
- 160克 自发面粉，过筛
- 30克 杏仁粉，过筛
- 100毫升 动物性谈奶油
- 160克 鲜蓝莓
做法：
- 预热烤箱至摄氏170度。用一个长方型23cm x12cm烤盘，铺纸。
- 将牛油和砂糖搅打至泛白。慢慢加入鸡蛋液打匀，接着加入柠檬皮屑和柠檬汁，搅拌均匀即可。
- 然后放入自发面粉，杏仁粉，谈奶油和蓝莓，用塑胶刮刀拌匀即可，不要过度的搅拌。
- 将面糊料倒入烤盘内，抹平。
- 放入以预热烤箱烤约65-70分钟或竹签扎入蛋糕内部，拔出没粘糊，就表示熟了。
- 让蛋糕连摸待凉10分钟，才取出放在凉架上完全待凉。
- 烤箱温度和烘烤时间务必根据自家烤箱来定
- 食谱来至于我的柠檬草莓面包（这里），食材更改过。