Friday, October 29, 2010

Blueberry Butter Cake

I was a bit crazy with baking before leaving for holiday as I wanted to clear whatever left over ingredients in the fridge.  More stressful than work :(

Found this recipe from one of the cook book I recently bought.  Since it's a simple cake and allowed me to clear the left over blueberry pie filling, without second thought, I went ahead for it!

Surprisingly, this cake turned out unexpectedly good!  It's so fragrant, moist and soft.  It's one of the best  butter cake I ever have!!

Blueberry Butter Cake Recipe
Preparation:
-  Preheat oven at 175*C for 15 mins.
- Prepare on 9" bundt mould

Ingredients
- 190g butter
- 150g caster sugar (can further cut slightly)
- 1 1/2 tsp elmusifer
- 3 eggs (60g each), slight beaten
- 210g top flour                       } sift together
- 3/4 tsp baking powder      }
- 45g milk                           ] premix together
- 20g condense milk       ]
- 120-150g blueberry pie filling 

Method:
  1. Beat butter, sugar and elmusifier on high speed for 3-5 mins till fluffy and light.
  2. Add eggs into few portions gradually at low speed and mix well.
  3. Fold in flour and baking powder with spatula (if use mixer, pls use the lowest speed) alternate with milks.  Mix till well incorporated.
  4. Pour half of  the batter into greased mould.  Cover with blueberry filling and pour reamaining batter over filling with spatula.  Gently swirl batter for marbeled effect.
  5. Bake at 175*C for 30 mins or till cooked.

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