Bad ass blueberry cake

Cake is always good. Fact. Scottish soft fruits are generally known to be amazing. Fact. What better to do then than combine the two? There are three parts to this recipe, if you like you can cheat and buy jam instead of making your own. An extra bonus of this recipe is that the batter alone makes great blueberry muffins.

For the cake:

250g Salted butter
200g Caster sugar
4 Eggs
250g Plain flour
2 tsp Baking powder
250g Blueberries

For the jam:

250g Blueberries
35ml Water
150g Caster sugar
1 tsp Lemon juice

For the icing:

110g Cream cheese
50g Butter
200g Icing sugar
1 tsp Lemon juice

First make up your cake batter. Cream the sugar and butter until pale and fluffy then add the eggs one by one mixing though before adding the next. Mix for five minutes until the batter is reasonably smooth. It’s hard work to do by hand so we thouroughly recommend using an electric beater of food mixer (thank you KitchenAid!) although if you can tough it out it’s great for bingo wing eradication. Sift in the flour and baking powder and mix until smooth. Last but not least fold in the blueberries by hand (so they don’t all pop) and set aside for a couple of hours. If you’re making muffins for brekkie make the batter before going to bed and bake in the morning.

Next up is the jam, this is easy peasy and a good base recipe for any summer fruit jam. The recipe makes one small jarful and takes hard any time to set. Quite simply throw the ingredients into a pan, bring to the boil and keep it boiling for 25 minutes. Transfer to a sterilised jar or small container and put it in the fridge. Ready to go after about an hour. What you don’t use in your cake will keep for two months in the fridge.

When you’re ready heat your oven to Gas Mark 4 or equivalent. Pour the batter into a large sprung cake tin, or muffin cases if you’re that way inclined – there’ll be enough for 16 muffins. Bake for 45 minutes for a whole cake, 20 for muffs.

Once cooled split the cake in half through the middle, spread the bottom half liberally with jam and pop on the top. To make the icing cream together all of the ingredients then spread a good thick layer on top of the cake.

Make a nice cup of tea, sit down and enjoy.

And yes, we forgot to do a photo of this one until it was almost too late!


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