It may not be the prettiest thing, but this moist, soft cake is absolutely bursting with sweet, juicy blueberries.
This is a great cake to have for morning tea… or afternoon tea… or breakfast. It’s not overly sweet and the taste is amazingly fresh. I’m in love with blueberries at the moment. And with just smallish amount of sugar and no butter or oil, these are a little less wicked than some of my more recent offerings. Don’t fret, though. I’ll be making up for that soon enough!
Makes 12 servings
250g (2 cups, scooped and levelled) all-purpose (plain) flour
100g (1/2 cup) granulated (white) sugar
2 tsp baking powder
1/2 tsp salt
2 large eggs, lightly beaten
200g (7 oz or 1 cup) cream cheese
240ml (1 cup) whole milk
2 tsp vanilla extract
250g (about 9 oz or 1 1/4 cups) blueberries
4 tbsp pearl (nib) sugar
Preheat the oven to 175°C (350°F) and grease and flour a square or rectangular cake pan – mine was 20 x 26cm (8 x 10″).
Whisk together the flour, sugar, baking powder and salt.
In another bowl, whisk together the eggs, cream cheese, milk and vanilla until smooth.
Add the dry ingredients to the wet ingredients and fold in with a spatula just until it’s smooth.
Pour the batter into the prepared pan, scatter the blueberries evenly over the top, then sprinkle with pearl sugar.
Bake in centre of oven for 40 minutes, until dark golden and a toothpick inserted in the centre comes out clean.
Place on a wire rack to cool completely in the pan.