Blueberry Butter Cake 蓝莓牛油蛋糕

A soft velvety butter cake with chunks of fresh blueberries embedded in the crumb 😉 

Honestly, I found the fresh blueberries I bought didn't 

have a distinct flavour. They were rather plain in flavour 😑 Therefore, in this butter cake, I have to inject the flavours from lemon, vanilla and honey, to bring out the flavour of the butter cake. The blueberries only played an ornamental role, as well as to give the cake some sour or sweet burst of taste 😁

However, on the whole, this was quite a nice butter cake with an impressive moist and soft texture 😍

Pan size: 1 x 26Lx10Wx7H cm loaf pan

Ingredients

110g unsalted butter, softened 无盐牛油，软化
105g fine sugar 细糖

3 eggs 鸡蛋

110g top/cake flour 低筋面粉
15g milk powder 牛奶粉
1/2 tsp baking powder 泡打粉

20ml lemon juice 柠檬汁

15g honey 蜂蜜

1 tsp lemon zest 柠檬皮削

1/8 tsp fine salt 细糖

40g fresh blueberries 鲜蓝莓

5g top flour 低筋面粉

Directions

1. Coat the loaf pan with butter, followed by dusting some top flour over it. Set aside.

2. Rinse fresh blueberries with "Fruit & Veggie Wash" to minimize the presence of pesticide residue on the fruits.

Pat dry between paper kitchen towel.  Set aside.

3. Collect 20ml of lemon juice, and 1 tsp of lemon zest from a lemon. 

Pour lemon juice, honey, lemon zest, vanilla essence, and fine salt in a small bowl.  Set aside.

4. Cream softened butter and fine sugar, till pale and fluffy using a hand whisk. Set aside.

5. Beat eggs till frothy.

Add beaten egg into the butter cream from (4) gradually.  Start adding the next batch of beaten egg after the previous batch has been well Incorporated with the butter cream.

6. Mix top/cake flour, milk powder and baking powder in a separate mixing bowl before sifting into the butter cream mixture.

7. Blend in the lemon-honey mixture from (3).

Mix 5g of top flour to the dry blueberries in (2) before adding to the batter.

Give the batter a more thorough mix using a spatula.

8. Pour the batter into the prepared loaf pan.

9. Bake at middle rack of a preheated oven set at 165° Celsius for 40 minutes. Increase the oven temperature to 170° Celsius for additional 5 minutes to give a nicer brown top.

Let the cake cool down in the loaf pan for about 10 to 15 minutes over a wire rack before inverting it out to cool further.

10. Cut the cake after it has cooled down. Enjoy 😋🍰