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Prue's blueberry bake

Brigitte Hafner
Brigitte Hafner

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Mulberries and raspberries are a good alternative to blueberries in this recipe.
Mulberries and raspberries are a good alternative to blueberries in this recipe.Marina Oliphant

A great summer cake, light and full of seasonal fruit. The recipe is a breeze to whip up and also works well with mulberries or raspberries.

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Ingredients

  • 125g unsalted butter, soft

  • 1 cup white sugar

  • 2 whole eggs

  • 2 cups plain flour

  • 1 tsp bicarbonate soda

  • 1 tsp baking powder

  • 200ml sour cream

  • 1 tbsp lemon juice

  • 250g (1½ punnets) blueberries - or raspberries or, better still, mulberries if you can get them

  • 1/2 cup chopped walnuts

Icing

  • 3/4 cup icing sugar

  • 1/2 tsp vanilla extract (optional)

  • About 2 tbsp hot water

Method

  1. Preheat oven to 175C. Beat the butter and sugar together until creamy and pale. Then slowly whisk in the eggs, one at a time until well incorporated.

    Sift together the flour, bicarb soda and baking powder into a bowl, then fold into the butter mixture, alternating the sour cream and lemon juice until you have a smooth batter.

    Pour into a lined lamington tin (30cm x 21cm) and sprinkle over the blueberries and walnuts. They will sit on top for now but as the cake bakes will sink in.

    Bake for 50-60 minutes, or until golden on top. To check, insert a skewer in the middle; it should come out clean. Cool in tin.

    For the icing

    Put icing sugar in a small bowl. Gradually pour in the hot water, mixing with a fork, until you have a thick, smooth pourable consistency. Mix in vanilla if using. Drizzle over cooled cake in tin and allow to set before serving.

     

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Brigitte HafnerBrigitte Hafner is a chef, restaurateur and recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/prues-blueberry-bake-20111019-29utd.html