Blueberries are in season now, and fresh Blueberries are inexpensive. Today I added a generous amount of fresh Blueberries to my ‘Basic Butter Cake’. I added Lemon Icing on top. You may prefer dusting the cake with Icing Sugar instead, but Lemon Icing is highly recommended.
20cm Round Springform Cake Tin
125g Butter *softened
3/4 cup Caster Sugar
2 large Eggs *room temperature
1 tablespoon Lemon Juice
*Note: Some finely grated Lemon Zest can be added as well.
150ml Buttermilk *room temperature OR slightly warmed
*Note: Buttermilk can be replaced with a mixture of Milk & Unsweetened Yoghurt.
1 & 1/2 cups Self-Raising Flour
2 cups (300g) Fresh Blueberries *room temperature
1 tablespoon Plain Flour & Self-Raising Flour
1/2 cup (60g) Icing Sugar
2.5 to 3 teaspoons Lemon Juice
- Line the base and sides of a round springform cake tin with baking paper. Preheat oven to 170℃.
- Use a whisk to beat softened Butter and Sugar in a bowl until smooth. Add Eggs, one at a time, and beat well until creamy. Add Lemon Juice (and some finely grated Zest), Buttermilk and sifted Self-Raising Flour, and mix with a spatula or large metal spoon until just combined.
- Place 1 cupful of Blueberries in a small bowl, sprinkle with 1 tablespoon Flour, and coat them well. This will prevent Blueberries from sinking to the bottom. Add the coated Blueberries to the batter and gently mix to combine.
- Spoon into the prepared cake tin and smooth the surface. Scatter the remaining Blueberries on top evenly. Bake for 55 to 60 minutes or until cooked through. *Note: If the cake turns too dark, cover with a sheet of Foil.
- Stand the cake in the tin for 5 minutes, then transfer to a wire rack. Carefully peel away baking paper, and leave to cool completely.
- When the cake is completely cooled, make Lemon Icing. To make Lemon Icing, mix Icing Sugar and Lemon Juice in a small bowl. If too soft, add extra Icing Sugar. Drizzle with the Icing over the cake.