Blueberry Cake


Made in the same way as in-season blueberries, this moist cake is easy to whip happening for any family occasion.

The ingredient of Blueberry Cake

  • melted butter to grease
  • 150g butter cubed
  • 155g 3 4 cup caster sugar
  • 2 eggs
  • 265g 1 3 4 cups self raising flour
  • 1 x 200g carton fat reduced strawberry yoghurt attiki brand
  • 1 x 150g punnet blueberries
  • icing sugar to dust

The Instruction of blueberry cake

  • preheat oven to 180c brush a square 19cm base measurement cake pan once melted butter to lightly grease line the base and sides in the manner of non stick baking paper
  • use an electric beater to stress inflection the butter and sugar together in a large bowl until wishy washy and creamy grow the eggs 1 at a time beating well after each accessory until combined
  • mix up in half the flour and yoghurt until just combined move around in the permanent flour and yoghurt until combined spoon into the prepared pan and sleek slick the surface scatter the blueberries evenly more than the top bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean cut off surgically remove from oven and set aside in the pan for 10 minutes to cool slightly
  • carefully turn out onto a wire rack perspective upright and set aside for a further 20 minutes or until cooled to room temperature dust next icing sugar and cut into slices to serve

Nutritions of Blueberry Cake

calories: 384 073 calories
calories: 17 grams fat
calories: 11 grams saturated fat
calories: 49 grams carbohydrates
calories: 25 grams sugar
calories: n a
calories: 7 grams protein
calories: 99 milligrams cholesterol
calories: 378 36 milligrams sodium
calories: https schema org
calories: nutritioninformation

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