Saturday 9 November 2013

Blueberry And Lavender Butter Cake

A lovely slice of butter cake always makes great company for afternoon tea with friends or loved one. And at time when berries are in season I will also add in a handful of it together with some lemon zest to enhance the flavour too. Or when I am run off of berries then either Matcha or Cocoa Powder will be another great alternative to make different flavour of butter cake depending on what we are craving for.


For this lavender infused butter cake recipe, I added some frozen blueberries to get that lovely colour contract as well as bursting of berries juice to moist the cake. And since lavender has a smoothing and calming effect it will be great if u can add some in the cake and pinch to your tea while having both together which I think they makes a perfect match.

(Make: 6" Round Cake | Preparation: 10 minutes | Cooking: 40 minutes)

  • 150g Cake Flour
  • 150g Unsalted Butter, soften
  • 80g Caster Sugar
  • 3 Eggs (55g each), lightly beaten
  • 3/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Dried Lavender
  • 1 Teaspoon Vanilla Extract
  • Zest of 1 lemon
  • 1/2 Cup Fresh/Frozen Blueberry

1. Preheat oven to 160°C (degree Celsius), grease and flour a 6" round pan (I am using disposal paper case). Set aside.

2. Sift cake flour and baking powder together. Set aside.

3. Using electric mixer, beat butter and lemon zest for 30 seconds before adding in sugar in a few batches and beat till mixture is pale and creamy.

4. With the mixer still running, slowly beat in beaten egg and beat well after each additional till mixture is well incorporated.

5. Stir in vanilla extra and follow by sifted flour in 3 batches till well mix. Add in lavender and mix well.

6. Spoon batter into prepared cake mould. Arrange blueberry on top and bake in preheated oven for 40 minutes or until a skewer inserted in the center and comes out clean.

7. Cool completely on wire rack, dust with icing sugar and serve.

For your information:
~ You can purchase dried lavender for cooking/baking/tea from most baking ingredients shop ranging from SG$3 - SG$15 depending on the weight and country of origin.

Other than picking a reliable recipe for a good butter cake, I also consider the type and brand of butter used which is one of the key ingredients . I am not sure which is your favourite brand of butter but for me (who resides in Singapore), I always stock-up a few blocks of my trusted SCS Unsalted Butter whenever they are having festive promotions in the local supermarket. Between SCS Butter has also launched their new SCS Dairy Singapore Facebook Page where fans can get together and discuss baking tips or received latest news about their promotions and giveaway events.

Till then have a great weekend ahead. Cheers!

1 comment:

  1. A rather unusual combination for a cake but I truly loved it. I am sure it is full of flavour and it does look very beautiful. Thanks for sharing.


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