Blueberry cake with vanilla syrup
Jul 31, 2009 2:00pm- 50 mins cooking
- Serves 8
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Ingredients
Blueberry cake with vanilla syrup
- 125 gram (4 ounces) butter, softened
- 1/2 cup (110g) caster (superfine) sugar
- 2 eggs
- 1 3/4 cup (260g) self-raising flour
- 1/2 cup (125ml) buttermilk
- 3/4 cup (110g) frozen blueberries
Vanilla syrup
- 1/2 cup (110g) caster (superfine) sugar
- 1/2 cup (125ml) water
- 2 teaspoon vanilla extract
Method
Blueberry cake with vanilla syrup
- 1Preheat oven to 180°C/350°F. Grease deep 20cm (8-inch) ring cake pan; line base and side with baking paper.
- 2Beat 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.
- 3Bake cake about 45 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack over tray.
- 4Meanwhile, 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.
- 5Drizzle hot syrup over hot cake.
Notes
Don't thaw the frozen blueberries before using as they will bleed colour into the cake batter.