In consideration of the fact that my last few recipes have been so terribly healthy and virtuous, I decided enough is enough and it’s time for cake. January is almost over, hip hip hooray. I want to kick it out the door like an annoying visitor who has long outstayed their welcome. With my dear friend Marie coming over for lunch last Friday, I rolled up up baking sleeves and got to work. I used a basic vanilla sponge recipe from Easy Food Magazine’s April 2013 edition and added some whole blueberries. I used a deep, nine inch round tin to create a high, deep cake and topped it with some rather fetching blue icing.
So long and farewell January, it’s been a blast (not really).
200g caster sugar
2 tsp vanilla extract
190g plain flour
1.5 tsp baking powder
150g fresh, washed blueberries (cut the larger ones in half)
1. Preheat the oven to 180degrees Celsius/ 160 degrees in a fan oven or gas mark 4. Grease and line your baking tin(s)
2. Cream the sugar and butter together until pale and fluffy. Beat in the eggs, one at a time until combined. Stir in the vanilla.
3. Combine the flour and baking powder and beat into the butter mixture.
4. Stir in the milk until the batter is smooth. Add the blueberries.
5. Transfer to the prepared tin(s). Bake for 30-40 minutes until a skewer comes out clean. If using a 9 inch, deep tin it will take about ten minutes longer. Leave to cool in the tin for a few minutes then transfer to a wire rack to cool completely.
6. For the icing, combine 4 or 5 heaped tablespoons of icing sugar with a splash of water and a tablespoon of lemon juice. To make it blue, add a couple of drops of blue food colouring. Mix the icing to a paste and coat the top of the cake with it, allowing the icing to drip down the sides.
Enjoy with a strong cup of tea.