keepersdaughter
25-04-2008, 12:15 AM
Finally got around to the Blueberry Cake. If anyone fancies making it and wants UK conversions I'll have a go working it out. I had a try, but do most people use oz. or grams and mls. nowadays?
US measures
2/3c sugar
1/4c butter/marg. softened, room temperature
2 tblsp. freshly grated lemon peel
1 large egg, room temp.
1 1/2 c. plain flour
2 tblsp. poppyseeds (opt.)
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. sour cream (I used low fat)
Filling:
3 c. fresh or frozen(thawed & drained) blueberries
1/3c sugar
1/4 tsp. nutmeg
Glaze:
1/3c icing sugar
1 or tsp. milk
Preheat oven to 350 deg. Grease and lightly flour cottom and sides of 9" springform pan. In large bowl beat 2/3c. sugar and butter until light and fluffy. Add lemon peel and egg, beat 2 mins. Combine the 1 1/2c flour, poppy seeds if used, baking soda and salt. Add to butter mixture alternately with sour cream(add flour mixture and mix, then sour cream mix, flour mixture, etc.). Spread mixture (which is a fairly thick batter), over bottom and 1" up the sides of pan, mixture should be about 1/4" thick up the sides (to hold blueberries in). In medium bowl combine all filling ingredients and then spoon over batter. Bake at 350 deg. for 45-55 mins. Or until crust is lightly golden brown. Cool slightly, then remove sides of pan. When cake is colled, in a small bowl combine icing sugar and milk until smooth, drizzle over cake. Enjoy!
Anyway, the kettles on and I'm about to tuck in. By the way, I used frozen blueberries that's why it sank a bit in the middle.
US measures
2/3c sugar
1/4c butter/marg. softened, room temperature
2 tblsp. freshly grated lemon peel
1 large egg, room temp.
1 1/2 c. plain flour
2 tblsp. poppyseeds (opt.)
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. sour cream (I used low fat)
Filling:
3 c. fresh or frozen(thawed & drained) blueberries
1/3c sugar
1/4 tsp. nutmeg
Glaze:
1/3c icing sugar
1 or tsp. milk
Preheat oven to 350 deg. Grease and lightly flour cottom and sides of 9" springform pan. In large bowl beat 2/3c. sugar and butter until light and fluffy. Add lemon peel and egg, beat 2 mins. Combine the 1 1/2c flour, poppy seeds if used, baking soda and salt. Add to butter mixture alternately with sour cream(add flour mixture and mix, then sour cream mix, flour mixture, etc.). Spread mixture (which is a fairly thick batter), over bottom and 1" up the sides of pan, mixture should be about 1/4" thick up the sides (to hold blueberries in). In medium bowl combine all filling ingredients and then spoon over batter. Bake at 350 deg. for 45-55 mins. Or until crust is lightly golden brown. Cool slightly, then remove sides of pan. When cake is colled, in a small bowl combine icing sugar and milk until smooth, drizzle over cake. Enjoy!
Anyway, the kettles on and I'm about to tuck in. By the way, I used frozen blueberries that's why it sank a bit in the middle.