Quick & Easy

Blueberry cake with vanilla syrup

blueberry cake with vanilla syrup


Vanilla syrup


1.Preheat oven to 180°C/350°F. Grease deep 20cm (8-inch) ring cake pan; line base and side with baking paper.
2.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs one at a time. Stir in flour and buttermilk, in two batches; spread mixture into pan. Sprinkle with frozen berries, gently pressing into cake mixture.
3.Bake cake about 45 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack over tray.
4.Meanwhile, make vanilla syrup. Combine sugar and water in small pan; stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, 2 minutes. Stir in extract.
5.Drizzle hot syrup over hot cake.

Don’t thaw the frozen blueberries before using as they will bleed colour into the cake batter.


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