Blueberry Butter Cake

This cake was actually done on the spurr of a moment. I had the urge to bake something ... anything in fact and also wanted to free up some freezer space which is really jam pack with food stuff and frozen fruit. I was thinking a cake wtih fruit would be a good way to use up a few punnets of blueberries which I had lying around. So after shuffling through a few cook books, I decided to attempt this particular recipe from an Australian chef that I really like. I've made a few of Bill Grainger's recipes before which have been posted in this blog. And have I mentioned that I love watching his cook show - sadly they don't air it here any more. Any way this is a butter cake and with all butter cakes, the crumbs tend to be a bit dense but the best part is the crumble topping which is simply delicious. You probably can substitute the blueberries with apples, pears or any other fruit.



Blueberry Butter Cake
Makes a 9" cake - serves 8
Recipe from "Bills Sydney Food" by Bill Grainger

For the Topping:

1 cup firmly packed brown sugar
1/4 cup all-purpose plain flour
75g cold unsalted butter

For the Cake:

2 cups all-purpose plain flour
2 tsp baking powder
1/4 tsp salt
125g unsalted butter, softened
1 cup fine caster sugar
3 eggs, lightly beaten
1 cup sour cream
2 cups blueberries

Method for the topping:

1) Place brown sugar and flour in a bowl, add butter and rub in with fingertips until mixture resembles coarse breadcrumbs.

Method for the cake:

1) Preheat oven to 180C or 350F.

2) Sift flour, baking powder and salt into a mixing bowl. Place butter and sugar in a bowl and crean until light and fluffy.

3) Add the eggs and mix until incorporated. Add the dry ingredients, alternating with sour cream, mixing well after each addition.

4) Pour the cake batter into a greased 9" spring form cake tin. Sprinkle with blueberries and topping mixture.

5) Bake the cake for 50 mins or until a skewer comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a wire rack, top side up.

6) Serve warm or at room temperature with fresh cream. This cake is best eaten on same day or else the topping gets soft.