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Thursday, 16 January 2014

Blueberry Cake

Recipe based on The Hummingbird Bakery Recipe Book.

The batter was lovely and smooth, and I thought I would make it extra special by using my precious handpicked Swedish blueberries that a colleague and I had collected, and then put into the freezer (after washing them of course).


Despite the recipe recommending that the cake go into a 25cm ring tin, I found the batter quite plentiful, and barely fitted into my 26cm ring tin.


The cake took over an hour to bake, and developed a large unsightly crack on the top (something I am becoming more accustomed to seeing when following recipes from this book), which then became oozy during its bake.


I was unhappy with the way the cake turned out; it was quite a damp one, and I've never been a fan of that type (which is probably why I don't like fruit cakes), so didn't feel it was worth my while to ice it.