Sunday, 15 April 2012

Creme Fraiche Blueberry Cake

This creme fraiche cake is great, extremely easy to make.  Blueberries can be replaced by raspberries, chopped strawberries (if rather large strawberries) and a favourite of mine blackberries.  This makes a largish cake which serves 10.

Creme Fraiche Blueberry Cake

Ingredients

125g butter
3/4 cup of caster sugar
fine zest of one lemon
3 eggs
1 teaspoon of natural vanilla essence
1/2 cup of creme fraiche (can use sour cream)
1 cup plain flour
1 tsp baking powder
1 cup fresh or frozen blueberries

Method

Preheat oven to 160 degrees C.  Line the base of a 22cm spring form cake tin and grease the sides.

Cream butter and sugar until pale and fluffy, beat in lemon zest, eggs, vanilla and creme fraiche.

Fold in sifted dry ingredients.

Gently fold in blueberries, especially if fresh.

Pour batter into cake tin and bake 1 hour or until the cake springs back when lightly pressed.

Cool before removing the cake from tin.

Dust with icing sugar if desired.




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