Bill Granger’s Blueberry Tea Cake

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We’ve had another birthday in our neck of the woods lately – that of a wonderful servant hearted sister in Christ – so I wanted to make her a birthday cake, and thought this one looked as if it would be something she’d like. I was really thrilled with the taste, the sheer size of it (makes enough to fill a 23 x 33cm baking tin) and the beautiful look of the finished product. I’m a bit of sucker for cream cheese icing and this recipe coped beautifully with my using the homebrand punnet of it for just $2. If you’re more pressed for time, or would like to further reduce the cost of this already affordable cake, Smiley Bill suggests an optional icing made simply from icing sugar, lemon zest and lemon juice. Total cost $8, serves 18.

  • 210ml sour cream
  • 1/2 teaspoon bicarbonate of soda
  • 180g butter, at room temperature
  • 330g caster sugar
  • 2 tsp finely grated lemon zest
  • 1tsp vanilla extract
  • 3 medium eggs
  • 250g blueberries (frozen is fine)
  • 375g plain flour
  • 1 1/2 tsp baking powder

1. Preheat the oven to 180C/Gas 4. Grease a baking tin and line with baking paper
2. Mix the soured cream and bicarbonate of soda and leave to sit for 5 minutes
3. Beat the butter and sugar together in a bowl until light and creamy. Add the lemon zest and vanilla and beat
4. One at a time, beat in the eggs, then mix in the soured cream mixture until evenly combined
4. Put the blueberries into another bowl and toss with a little of the flour. Sift the rest of the flour and baking powder over the cake mixture and fold in, until just combined. Gently fold through the blueberries
5. Spoon the mixture into the prepaed tin and bake for 45-50 mintues, until a skewer inserted into the entre comes out clean. Leave to cool slightly in the tine for 10 minutes, then turn out and cool on a wire rack.

Cream Cheese Icing

  • 250g cream cheese
  • 100g butter at room temp.
  • 1tsp grated lemon zest
  • 1tsp vanilla extract
  • 250g icing sugar, sifted

  1. To make the frosting, beat the cream cheese, butter, lemon zest, and vanilla in a bowl until light and fluffy, then mix in the sugar until smooth. Top the cooled cake with the frosting.
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About foodthatserves

Welcome! My name is Jane and I'm a wife, mother and daughter of God. I love using my time to tell people about Jesus and cook food that gathers people together to glorify him. Here you'll find the recipes and resources I find most helpful: easy to make, modify and budget friendly. If you'd like to contribute a recipe that you've tested and fits these criteria please feel free to send your contribution to foodthatserves@gmail.com.

6 responses »

  1. I’m trying this one out right now. And wondering…. when you use the abbrev. “tsp” in the recipe above are you meaning tablespoon or teaspoon?

    • Hi Deb. Its short for teaspoon although when it comes to zest in cakes I don’t mind a little extra! Enjoy baking 🙂

      • Just come out of the oven. Looks beautiful! Thanks so much! Your blog is awesome.

  2. Pingback: Jubilee Baking | cookingfanatic

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