My husband recently purchased some fresh blueberries along with his favorites fruits during his visit to supermarket. Frankly am not familiar using this fruit in baking, it tastes slightly tart but that was fine with me.
Being a adventurous person, I decided to use this blueberries in baking this time. This Blueberry Milk Cake is quick and the simplest to make. I believe you need to try and learn new things regardless whether you would succeed or not.
Did little tweaking by reducing the sugar a bit. Didn't bother with icing, as I didn't think it needed it.
You need to toss the fresh blueberries with flour so it doesn't sink at the bottom of the cake. I was short on lemon zest so did not add it but still this Blueberry Milk Cake comes out really good. I wanted to devour the whole cake even my hubby who hate sweets could't resist to have a bite.
It was very tasty, moist and dangerously moreish!
BLUEBERRY MILK CAKE RECIPE
Yield : 1 x 8 in cake
1.5 cup plain flour
1 1/4 tsp baking powder
110 g softened butter
3/4 cup sugar
2 large eggs
1 cup fresh blueberries
1/4 tsp salt
1/2 cup evaporated milk
1 tsp vanilla essence
Wash blueberries and pat dry. Lightly coated with a tablespoon of flour.
Preheat oven @ 180 C and grease 8 in cake pan.
Cream butter and sugar until light. Mix in egg one at a time.
Add milk and vanilla essence to the butter mixture.
Combine flour, salt and baking powder in a mixing bowl.
Now combine dry ingredients with butter mixture, stir until well incorporated.
Add in blueberries , stir well.
Pour mixture into prepared pan, level top.
Bake for 60-70 minutes @ 180 C until a skewer inserted comes out clean.
Cool in pan for 20 minutes before transferring onto rack to cool completely.
Other cake recipes
Sweet Corn Cakel
Chocolate Cake with Chocolate Frosting
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