Blueberry Loaf Cake!

This I have to say is the most mouth watering cake ever. I love the fresh summertime feel to the cake. It’s a perfect way to have an evening Tea. Only I wish I had a tea room in a lovely observatory. Sigh! It is a dream of mine to have such a room in my house but till then I can sip on my tea and eat the cake and read a good book by my favourite window and watch over my sleeping toddler. I am content with this view too 🤓.

Ingredients list:

  • All Purpose flour: 1 1/2 cups
  • Castor sugar: 1 1/4 cup
  • Blueberries: 1 cup Frozen. You can use fresh ones too.
  • Butter: 1/2 cup
  • Vegetable oil: 1/2 cup
  • Eggs: 4 large ones
  • Baking powder: 1 1/4 teaspoon
  • Baking soda: 1/2 teaspoon
  • Blueberry Essence: 1 teaspoon

Whip up the eggs till they double in size. In a seperate bowl mix melted butter and sugar and add in one tablespoon at a time into the eggs and fold in gently. We don’t want to let out the air. Add in the sifted dry ingredients and fold them in. Add in oil and essence and now you can use a hand whisk but I used a stand mixer so beat the mix till ribbons form. The air doesn’t leave the mix. So not more than 5 to 8 minutes only to form the ribbons. Transfer the batter to the loaf pan that has been kept aside greased beforehand. Sprinkle the Blueberries generously. Now if you don’t want the Blueberries to sink to the bottom just add in one some flour to them. That will do the trick. Bake in a preheated oven for 30 to 35 minutes at 180 degrees or till the skewer comes out clean. Let it cool down on a wire rack before Decorating. Top it with fresh whipped cream and fold in Blueberry Jam. Use a small toothpick to create swirls and then top it with freshly cut mango slices. To make your own blueberry jam just follow my previous post on making Strawberry jam. The trick is the same, just add in a few drops of lemon juice to it.

Do share your pictures of the cake. I will feature it on my Instagram stories.

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