Blueberry Butter Cake

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This is another very soft and nice butter cake - a good butter cake keeper.



Recipe is adapted from Hearty-Bakes and I am submitting this to Aspiring Bakers 5 - Fruity March hosted by Bakericious.

Ingredients:
250g unsalted butter
200g castor sugar
4 eggs
1 tsp vanilla essence
250g self raising flour
4 tbsp milk
some blueberry jam

Method:
1. Preheat oven to 180 deg.
2. Put butter and sugar in a mixing bowl.
3. Use low speed to mix until even. Change to medium speed and beat until light (sugar has not dissolved yet), add in the first egg.
4. Beat well after each addition of egg until creamy.
5. Scrape down the sides for even mixing.
6. Add in vanilla essence and mix well.
7. Divide flour into 3 portions, use lowest speed to mix in flour.  Scrape down sides for even mixing.
8. Finally, add milk.
9. Mix until well combined.
10. Scoop batter half filled into individual paper cups, put some blueberry jam as fillings.  Follow by batter again. (I baked in a 8" round tray)
11. Pipe some blueberry jam on top of batter and use a toothpick swirl around the jam around the batter.
12. Baking time abut 30 mins dependng on size of cups.
13. Remove from and oven and leave to cool.
14. Enjoy ....

Comments

  1. Angie's RecipesMarch 26, 2011 at 2:10 PM

    Love a good moist buttercake! With blueberries sounds even better.

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  2. WenMarch 26, 2011 at 2:15 PM

    Looks moist and buttery!

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  3. CaThYMarch 26, 2011 at 4:56 PM

    Yummy looking butter cake *slurps* ;)

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  4. oliviaMarch 26, 2011 at 9:03 PM

    great cake....yummy

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  5. DGMarch 26, 2011 at 9:45 PM

    Yum Yum Yummy! I love the cake with addition of blueberry jam :)

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  6. ann lowMarch 26, 2011 at 11:03 PM

    I want this nice butter cake for tomorrow breakfast...hope it's not too late :D

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  7. JeanMarch 27, 2011 at 1:32 AM

    this looks yummy and fragrant! good ol' classic butter cake :)

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  8. LisaMarch 27, 2011 at 5:46 AM

    Mmm, that is one beauty of a cake. It looks so golden, fluffy, and sweet. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your cake up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-10.html

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  9. Cooking GalleryMarch 27, 2011 at 7:21 AM

    This cake looks totally delicious! Seems to be quite light too due to the blueberries...! Have a lovely weekend :).

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  10. The SweetyliciousMarch 27, 2011 at 11:17 AM

    look so nicely baked, soft and fluffy! YUMMY! (: (:

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  11. busygranMarch 27, 2011 at 5:48 PM

    Christine,
    Blueberry in butter cake is a lovely combination. Looks soft and moist!

    ReplyDelete
  12. EdithMarch 28, 2011 at 1:28 PM

    Please check this out.

    http://preciousmoments66.blogspot.com/2011/03/long-overdue.html

    Thanks

    ReplyDelete
  13. Yummy BakesMarch 28, 2011 at 1:38 PM

    Angie's Recipes, Wen - yes, indeed its moist and not too oily cake.

    DG,Jean - thank you.

    Anncoo - can I pass you for tea...

    Lisa - thank you for dropping by.

    Cooking Gallery, the Sweetylicious - Yeah, its texture is fine and fluffy. Do try it if you love butter cakes.

    Judy - agreed its a good combination with blueberry jam added.

    Edith - thanks.

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  14. lenaMarch 28, 2011 at 5:46 PM

    love buttercake and i dont see any reason why it shldnt taste good with the bluberry jam..yum yum!

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  15. Yummy BakesMarch 29, 2011 at 2:11 PM

    lena - buttercake is an all time favourite cake but I really love this.

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  16. Food For TotsMarch 29, 2011 at 11:59 PM

    Your cake looks so moist!! Love the addition of blueberry jam. Must be very delicious.

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  17. Jaime K.May 24, 2011 at 2:54 PM

    Hi, I tried your recipe today n oh boy, it was indeed moist n yummy. I used a 9" round tin. Used fresh blueberries and the tartness really compliment the sweet & buttery flavor of the cake.
    Some of my testers said that they will like it to be more buttery. Possible?
    And my blueberries all sank to the bottom. I coated them lightly with flour before adding into the batter thus am puzzled. Why so?
    My cooking time is about 55 mins. My oven is only heated fr top and fan circulated.
    Btw, if I want to change to a cocoa marble butter cake, how much do I use and how much flour to reduce?
    Lastly, I love this cake. Yummy n definitely a keeper!!

    ReplyDelete
  18. My Style ButlerMay 24, 2011 at 2:59 PM

    Hi, I tried your recipe today n oh boy, it was indeed moist n yummy. I used a 9" round tin. Used fresh blueberries and the tartness really compliment the sweet & buttery flavor of the cake.
    Some of my testers said that they will like it to be more buttery. Possible?
    And my blueberries all sank to the bottom. I coated them lightly with flour before adding into the batter thus am puzzled. Why so?
    My cooking time is about 55 mins. My oven is only heated fr top and fan circulated.
    Btw, if I want to change to a cocoa marble butter cake, how much do I use and how much flour to reduce?
    Lastly, I love this cake. Yummy n definitely a keeper!!

    ReplyDelete
  19. Yummy BakesMay 28, 2011 at 4:54 PM

    Jaime, My Style Butler - apologies for late reply as I had problems responding the last few days. Thanks for trying this cake. I have not tried adding cocoa powder to the cake, so am afraid I can't advise you.

    ReplyDelete

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