Sunday, 20 June 2010
The Cake Slice June 2010: Shenandoah Valley Blueberry Cake
This cake is quite plain and simple to look at, is syrup and frosting-less and contains no vanilla, lemon or other flavouring in the cake itself, relying on blueberries for its stand alone flavour. While I applaud this simplistic approach I was slightly disappointed in the finished cake. If you got a mouthful compete with a big juicy blueberry then the flavour was wonderful, but on its own it seemed to lack that extra something special. I felt it was crying out for a bit of lemon zest or vanilla in the cake and could have done with being served with a blob of yoghurt and a drizzle of lemon curd to bring it alive. However, the author suggests eating this cake for breakfast or even as a midnight snack(!!) so maybe a plain cake is appropriate in this case.
The batter for this cake is very thick and dense and I was worried I was going to end up with a heavy, thin cake so I was very happy when it rose well and baked into a lightly textured cake. It was also one of the quickest cake to put together I have ever made. I should think it was in the oven and baking in under 20 minutes and as its recommended to eat it while still warm it’s the ideal cake to have up your sleeve for any unexpected guests who might suddenly phone to ask if “it would be alright if they just popped by to say hello” You could have this baked and ready for them when they arrived and leave them feeling you are the ultimate domestic goddess. Served with a little lemon curd, a few extra berries and a dusting of icing sugar this cake could easily be a winner.
It’s also Fathers Day today and as I knew this post was coming up today, after baking and sampling a small slice I gave this cake to my Dad as a sort of early treat. He said it was great with a cuppa and a blog of cream. Happy Fathers Day Dad!
Shenandoah Valley Blueberry Cake
(Recipe from Southern Cakes by Nancie McDermott)
200g plain flour
1½ tsp baking powder
¼ tsp salt
65g butter, softened
150g caster sugar
100g fresh or frozen blueberries (do not thaw)
Heat the oven to 170C and generously grease a 9 inch square or round pan.
Combine the flour, baking powder and salt in a small bowl and stir with a fork to mix well. In a medium bowl, combine the butter and sugar and beat with a mixer at high speed until well combined. Add the egg and beat well for 1 to 2 minutes, stopping to scrape down the bowl until the mixture is smooth and light.
Stir in half the flour mixture then half the milk, mixing just enough to keep the batter fairly smooth and well combined. Add the remaining flour, then the rest of the milk, mixing gently. Stir in the blueberries.
Makes 1 x 9inch single layer cake