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 LoafÂ
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