Spongey butter cake lightened with fruity blueberries, which is not overly sweet. This is a wonderful snack cake over tea, with friends and family.
- 2 eggs
- 70g caster sugar
- 130g top or cake flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 80g unsalted butter, melted and cooled
- 1/4 tsp vanilla extract, optional
- 60g fresh or frozen blueberries
- Icing sugar
- Extra fresh blueberries, optional
- Preheat oven to 170C. Grease and line a 6″ cake pan. Add vanilla extract (optional) into melted butter.
- Place eggs and sugar into a mixing bowl. Whisk to combine over bain marie (pot of simmering hot water).
- When egg mixture feels warm to touch (about 40C), remove from heat. Whip with handheld mixer on medium high speed to ribbon stage. The egg mixture should look pale yellow and fluffy, with the mixture leaving a trail on itself when mixer is lifted.
- Sift in flour, baking powder, salt. Fold gently but swiftly.
- Scoop a small portion of batter into melted butter and mix well.
- Pour back into the main batter and fold gently till well incorporated.
- Pour batter into prepared cake pan. Lift and drop cake pan a few times on countertop to remove air bubbles. Top with blueberries.
- Bake in preheated oven at 170C for 38-40 mins, until golden brown, and skewer inserted into the middle comes out clean.
- Cool cake completely. Dust with icing sugar and top with extra fresh blueberries if needed.
Use medium or large eggs, about 55-60g each.
If you don’t like too strong an “eggy” taste in sponge cakes, you can include the vanilla extract. Otherwise, it is perfectly fine to leave it out too.
You can also add in about 1/2 lemon zest for an extra refreshing taste.
Do not thaw blueberries if you are using frozen ones.
- Category: Cake
- Method: Bake
Keywords: Blueberry Tea Cake