Blueberry Cake (version 2)

I baked another blueberry cake. Nothing to shout about. Both hubby and I were a little disappointed with the end result- considering we had a better version days earlier. It's moist but not as moist or flavourful as the previous blueberry cake. Almost all blueberries sank and melt at the bottom of the cake. I have to say this got nothing to do with the recipe.  My berries were still a little wet when I coat it with flour (see, I own to my own mistakes).

One reason why I was disappointed is because it is just a plain blueberry cake without the "melt in mouth" effect (as per recipe's title: Melt-in-mouth Blueberry Cake).

It's not "bad" a cake (to be fair, it taste a lot better than the many cakes I have eaten in cafes here) but it is not something I will bake again whenever I crave for a blueberry cake. It's nice but not as nice compared to the previous one. Make sense? Nevermind. Nevertheless, I am sharing or recording the recipe here just so I can browse through again all the baking I've done in the past.

Adapted from All Recipes UK
200g all purpose flour
1 tsp baking powder
125g Anchor salted butter
100g vanilla sugar

2 free range egg yolk
80g Cravendale full fat milk
2 free range egg white
4 tbsp sugar
225g blueberries
  1. Preheat oven to 180 degree
  2. Sieve flour and baking powder twice. Set aside
  3. Wash and dry blueberries. Coat blueberries with a tbsp sifted flour
  4. Beat butter and 100g sugar till light and creamy
  5. Add in the egg yolk (one at a time). Beat till the mixture become thick
  6. In separate bowl, beat egg white and 4 tbsp sugar till it reach stiff peak. Set aside
  7. Add half sifted flour and milk into butter egg batter. Mix with spatula or whisk. Continue with the other half
  8. Gently fold in the blueberries
  9. Fold in egg whites in two portion.
  10.  Bake for 50 minutes

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