Weekly Recipes from ‘Cooking with Ruth’
LEMON BLUEBERRY CAKE
This cake is wonderfully light and the blueberries actually stay in place rather than all drop to the bottom!
Grease and line a 23cm spring form pan with parchment paper on the bottom.
Pre heat the oven to 180C conventional or 160C fan.
200g caster sugar
2 large eggs
200ml tub of sour cream
120g vegetable or sunflower oil
1 teaspoon vanilla extract or lemon extract
250g cream or plain flour
2 teaspoons baking powder
1 lemon juice and zest
1 level dessertspoon cornflour
250g blueberries (fresh not frozen)
Icing sugar to dust
In a bowl beat the eggs and sugar until thick and pale.
Add in the oil, sour cream, vanilla or lemon extract, and whisk until combined.
In a separate bowl sieve the flour and baking powder together and then incorporate a third at a time, gently into the batter taking care not to overmix.
Zest the lemon and squeeze it, reserving 1 teaspoon of juice. Stir the zest and remaining juice into the batter.
In another bowl, mix the cornflour and teaspoon of lemon juice with the blueberries stirring until well combined and no dry cornflour remains.
Put half the batter into the prepared spring form tin and spread evenly. Cover with half of the blueberries. Then put it the remaining batter and sprinkle over the rest of the blueberries. Gently press them about half way into the batter.
Bake for 40 minutes and then check to see if baked. It can take up to 55 minutes before a skewer of knife inserted into the cake comes out clean. Allow to cool for about 15 minutes in the tin on a wire tray.
Once cool you can dust with icing sugar and serve with or without a dollop of whipped cream.