I'm back, and I have cake this time. A delicious, swirly blueberry vanilla cake, which is delightful when consumed warm out of the oven. It's pretty, too!
Recipe adapted from: Homestyle Cookies, Muffins and Cakes
1 tbsp white sugar
195g fresh or thawed frozen blueberries
1/2 tsp vanilla essence
165g self-raising flour
125g caster sugar
2 tbsp brown sugar
Icing sugar to dust
1. If using frozen blueberries, weigh out 195g and leave them out to defrost. Leave the eggs out to warm up too.
2. When the blueberries are thawed, preheat oven to 180 degrees C (350 F).
3. Grease and line a 20cm (8 inch) diameter round cake tin.
4. Place the white sugar and half (approx. 95g) of the blueberries into a small saucepan. Stir over a medium heat until the blueberry juice begins to run.
5. Remove the pan from the heat and stir in the remaining blueberries.
6. Beat the eggs lightly then add the vanilla and butter, beat well. Mine looked terrible for ages (probably because the eggs were cold) but suddenly conglomerated. If yours looks like mine did, do not despair! Just keep beating them.
7. Mix the self raising flour and caster sugar. Make a well in the centre and pour the egg mixture in. Fold the two mixtures together.
8. Transfer 3/4 cup of the cake batter into the blueberry saucepan. Mix the cake batter into the blueberry mixture until combined.
9. Drop random spoonfuls of blueberry and vanilla batter into the prepared cake tin. Try to alternate white and blue.
10. Use a knife or skewer to swirl the batter and create a marbled effect. Just do it gently - if you over mix then it'll turn out all blended instead of swirled.
11. Sprinkle the brown sugar over the top.
12. Bake for 45 - 50 minutes, or until a skewer inserted into the centre of the cake comes out clean.
13. Let the cake cool for a few minutes before removing from the tin.
14. Serve the cake warm and dusted with icing sugar.