Thursday, 10 December 2009
Have I made you sick of blueberries yet? I sure hope not! They've had a good special on them in my local grocery store this week and so I just had to buy myself a couple of punnets to enjoy!
One for now . . . and one for the freezer to enjoy a bit later on in the year.
I figured that during this busy holiday season, a tasty recipe for a delicious breakfast cake would not go amiss.
Afterall . . . most of us will be hosting guests over the next few weeks, both overnight and otherwise . . . tis Christmas . . . or Hanukka, or Kwanza, or whatever . . . a great time of celebration for many . . .
and it never hurts to have something tasty up your sleeve to delight them with!
*Soured Cream Blueberry Breakfast Cake*
This makes a lovely breakfast treat, bringing the tasty anti-oxidant properties of blueberries to your morning. Nestled atop a tasty sour cream sponge, blueberries happily co-exist along with chopped toasted pecan meats, castor sugar and spice. A crowning icing sugar drizzle makes it complete.
For the cake:
4 ounces butter, softened
100g caster sugar
2 large eggs
8 ounces soured cream
1 tsp vanilla paste
the grated zest of one lemon
210g of plain flour
1 tsp baking powder
1/2 tsp salt
225g fresh or frozen blueberries
4 ounces chopped toasted pecans
2 ounces caster sugar
1 tsp ground cinnamon
1 cup icing sugar, sifted
4 tsp milk
Pre-heat the oven to 180*C/350*F. Lightly grease and flour a 9 inch spring form pan. Set aside.
Cream the butter and sugar together until light and creamy. Beat in the eggs, one at a time, beating until smooth. Beat in the sour cream, vanilla paste and lemon zest. Whisk together the flour, baking powder and salt. Stir this into the creamed mixture, beating until smooth. Spread into the prepared pan. Sprinkle the blueberries on top along with the chopped pecans. Whisk together the sugar and cinnamon and sprinkle this over top of all. Place in the heated oven and bake for 35 to 40 minutes, until a well risen and a wooden pick inserted in the centre comes out clean. Cool in the pan on a wire rack for 10 minutes. Whisk together the icing sugar and milk until smooth. Drizzle this mixture over top of the warm cake and serve warm..