The transformation that happens to a blueberry whilst cooking is phenomenal.
A fresh blueberry has flesh of a strange pale greenish hue, and tastes slightly tart.
A cooked blueberry is a rich purple inky mass, and tastes oh-so-sweet.
Using fresh blueberries in a cake showcases the striking contrast between the batter and the baked fruit.
I halved my trusty cake batter recipe to make a single loaf of this cake.
You can easily double to make one large ring cake or two loaves.
1 cup sugar
1/2 cup oil
1 tsp grated lemon zest
1 1/2 cups flour
3/4 tsp baking powder
1/2 cup milk
1 cup fresh blueberries
For the frosting:
300g full-fat cream cheese, room temperature
1 1/2 cups powdered (confectioner's) sugar
Preheat oven to 380F, butter and flour a loaf tin.
Using a food processor (easier) or a whisker, beat the sugar, eggs, oil, and lemon zest until pale.
Stir in the flour and baking powder.
Add the milk and mix until a thick batter has formed.
Manually fold in the blueberries.
Pour the batter in the prepared tin.
Bake the cake in the preheated oven for about 40 minutes.
Let cool completely before frosting.
To make the frosting: whisk together the room-temperature cream cheese and powdered sugar.
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