Friday, October 2, 2020

Blueberries Butter Cake

Another blueberry butter cake to clear the blueberries that stored in freezer.
Recipe adapted from Jeannie Tay 

Ingredients : for 8" cake pan
225g butter
180g caster sugar
5 eggs
240g cake flour
2 tbsp milk powder
40g milk
1 tbsp honey
1/4 tsp salt
1 tsp vanilla extract
1 tsp baking powder

Blueberry Compote :
200g fresh or frozen blueberries + 4 tbsp sugar + 2 tsp lemon juice cook in a saucepan at low heat. Stir constantly and cook until the blueberries have burst and oozed out the juices. Once it thicken, remove from fire and let cool for later use.

Method :
  1. Beat butter with sugar until light and fluffy.
  2. Add eggs one at a time, beating well after each addition.
  3. Sift flour, milk powder and baking powder together and add half of this into the butter mixture. Mix briefly to combine, add honey, lemon juice, salt, vanilla and mix with low speed

The cake is soft and moist, however dear husband and brother prefer this more.

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