Sunday, 3 October 2010
I make no secret of the fact that I love blueberries. I hold up my hand and confess . . . it's true, true, TRUE! I DO LOVE BLUEBERRIES!
When I first moved over here to the UK ten years ago, blueberries were really, really hard to find. I remember being out for a walk with Todd one day, and finding a bush covered with tons of what looked like dusky blue berries and thinking that they were real Blueberries! I was so excited about my find! Poor Todd I made him eat one so that he could taste what a blueberry tastes like before I realized that they weren't blueberries at all!
He must really, really, REALLY love me, eh?
Anyways, over the past few years blueberries have become increasingly easier to find and sometimes they are even quite affordable. When I find them on special, I buy up lots of them and freeze them so that I can have blueberries almost whenever I want them! They freeze really, really well.
I do miss the wild blueberries of back home, where they grew in abundance, but hey . . . when it comes right down to it, I'll take what I can get! Better these than none at all!
This delicious cake is one of my favourite ways to use them. (Next to blueberry pancakes, pie and muffins of course!)
Tender and fluffy, it literally melts in the mouth, and has a scrummy crunchy sugar topping. You don't need to make the Blueberry Cream to go with it . . . but really, it's not that hard and is so very delicious. They go perfectly together . . . jes like peaches and cream! Sho nuff!
*Melt-In-Your-Mouth Blueberry Cake, with a Lemon Cream*
Easy and delicious. The Lemon Cream makes this one extra special!
2 large free range eggs, separated
7 ounces granulated sugar, plus 1 dessertspoonful
8 TBS unsalted butter, at room temperature
1/4 tsp fine sea salt
1 tsp pure vanilla extract
1 tsp baking powder
210g of plain flour (1 1/2 cups)
80ml of milk (1/3 cup)
8 ounces fresh or frozen blueberries (about 1 1/2 cups)
For the Lemon Cream:
250ml of double cream
80ml of good quality or homemade lemon curd
Preheat the oven to 180*C/350*F/ Gas mark 4. Butter a deep 8-inch square pan and line with parchment paper. Butter again. Beat the egg whites until soft peaks form. Gradually beat in 2 ounces of the sugar and continue to beat until stiff and glossy. Set aside.
Cream together the butter and 5 ounces of the sugar, until light and fluffy. Beat in the egg yolks and vanilla. Remove 2 TBS of flour and toss with the blueberries. Set aside. Whisk together the rest of the flour, salt and baking powder. Alternately mix the dry ingredients into the butter mixture with the milk, beginning and ending with dry, blending in each addition well. Stir in 1/4 of the beaten egg whites to lighten the batter and then genly fold in the remainder. Fold in the flour tossed blueberries. Turn into the prepared pan. Level off and then dust with the dessertspoonful of sugar.
Bake for 50 to 55 minutes until lightly browned and a toothpick inserted in the centre comes out clean. Place on a wire rack and let cool completely before serving.
To make the Lemon Cream, whip the double cream together with the lemon curd until soft peaks form.
When ready to serve cut into squares and place on a plate. Top each with a dollop of Lemon Cream.