Blueberry Lemon Butter Cake

Nothing beats a slice of fragrant Butter Cake which is infused with lemon aroma together with bits of bursting blueberries in your mouth. To be honest, among all the different types of tea-cake, I simply adore butter cake especially those that are lightly infused with lemon fragrant.

If you still remember, a few months back I have shared two recipes on these "Lemon Yoghurt Butter Cake" and  "Chocolate Yoghurt Butter Cake" which is a hit for our family and friends. We love both version of the cake despite of either plain or chocolate.

BLUEBERRY LEMON BUTTER CAKE

Here we are not using the Lemon Butter cake recipe(s) which I mentioned above. Instead I have try another recipe without adding yoghurt but with a twist of self-made buttermilk using fresh milk plus lemon juice.

(Serves: 30 x 25cm | Preparation: 10 minutes | Cooking: 30 minutes)

Ingredients:
1 Cup(100g) Fresh Blueberry
1.5 Cup(180g) All-Purpose Flour(plain flour)
3/4 Cup(150g) Caster Sugar
150g Unsalted Butter, room temperature
2 Eggs(55g each)
50ml Fresh Milk
1 Tablespoon Lemon Juice
Rind of 1 Lemon
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Vanilla Extract
Pinch of Salt

Method:-

1. Sift together flour, baking powder, baking soda and salt together in a bowl and set aside.

2. Cream soft butter and caster sugar using a electric beater or hand whisk till pale and creamy.

3. Add one egg at a time together with vanilla extract, beat till combined before adding in the lemon rind and mix well.

4. Using a spatula, fold in sifted flours in 3 batches alternatively with milk mixture(mix the milk with lemon juice and stand aside for 5 minutes before use) till well combined. Lastly stir in the fresh blueberries.

5. Slowly scrap mixture into the lightly greased Happy Call Pan(grease 1 teaspoon of oil on both side of the pan using hand or paper towel).

6. Bake on low heat for 12 minutes, slowly shift the pan towards right side so that left side (1/2 of the HCP) of the pan is on the heat, bake for another 6 minutes. Next shift the pan back towards the left side so that right side(1/2 of the HCP) of the pan is on the heat. (the purpose of doing this is to even out the baking as well as give the cake a nice brown colour on the surface when flip over)

7. Lastly, flip the HCP over and bake for another 6 minutes(3 minutes left, 3 minutes right) to have a nice brown top.

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FOR OVEN METHOD:-

1. Follow steps 1 - 4, pour cake batter into a greased 7" square or round tin.

2. Bake in preheated 180° Celsius oven for about 40 - 50 minutes or when a skewer inserted in the center and comes out clean.

This light and moist butter cake is scented with lemon zest and bursting yummy blueberry which makes it a great company for afternoon tea snack together with a cup of refreshing English Tea. And I am sure by now you are more or less confident to bake any cake using Happy Call Pan (HCP) or oven. For more related recipes of cake baked using HCP, click HERE.