One of the best things about holidays is that you have more time to get into the kitchen and bake. I know it’s not everyone’s cup of tea but it’s one way I love to spend my time. I spent a lot of time in there making toast and dinners but baking a cake is much more satisfying and enjoyable…with a sweet reward at the end. I found a recipe for blueberry cake in my CWA trusty cookbook and decided to have a play with it.
I am also in the midst of 2 weekends cooking for other people. So I set aside half the cake and divided into 2 containers and froze. I’ve been making dinners to freeze for a few local families and this way have dinner and dessert sorted. Yesterday I did my pineapple fruit cake and it is also a great way to avoid eating the whole cake. Not that it really happens around here because I have helpers that finish everything off. You can find some of my favourite recipes to make for other people here.
- 60g (1/4 cup) butter
- 150g (3/4 cup) caster sugar
- 1 egg
- 1 lemon - zest and juice
- 100g (1/3 cup) natural yoghurt
- 200g (1½ cups) self raising flour
- 1½ cups blueberries (I used frozen)
- Lemon Glaze
- juice of 1 lemon
- 2 tsp butter/margarine
- 50g (1/4 cup) sugar
- Cream the butter and sugar together. Add the egg and combine. Then add in yoghurt, lemon juice, zest and gently combine. Mix in the flour and gently stir. Then add blueberries. Be careful not to break them up.
- Pour into a lined round cake tin (I used a 20cm tin) and bake in a preheated 180C oven for at least 40-45 minutes.
- When the cake is nearly finished cooking combine the lemon juice, butter and sugar and heat on a low heat until sugar is disolved. Set aside.
- When cake is cooked in the centre remove from the oven, pour over the glaze and serve. This would be delicious as a dessert with ice cream or cream or just as an afternoon treat.