Happy Heart’s day everyone. As a treat to my husband I made him this simple blueberry butter cake. He liked it and that delighted my heart. This Valentine’s day is also extra special because we celebrated it by watching Qatar total tennis open live at the Khalifa stadium. It’s our very first time to watch a live tennis game (as a couple and as individuals :D). And what made it interesting and exciting was that we were able to watch the top 4 International women tennis players in action – 1. Victoria Azarenka 2. Serena Williams 3. Maria Sharapova and 4. Agnieska Radwanska.
Anyway, what is butter cake? I’ve been baking butter cakes for so long because it is the only type of cake I am confident I can whip up. Let me try to define what Butter cake is. There are two basic types of cakes, butter cakes and foam cakes. Butter cakes are cakes whose one of its main ingredients is fat. The fats that can be used may come in solid state like butter, shortening, margarine, etc. or in liquid state such as vegetable oils (corn oil and sunflower oil is my favorite when it comes to baking). This is in contrast to the foam type of cakes that use a little or no oil at all (sponge, chiffon)
Butter cake has a finer texture and are denser as compared to those foam cake types. I like making butter cakes because they are not only delicious but they are also easier to make. You don’t need complicated or high-tech mixer to make them. If you have a bowl, a laddle/spatula/wire whisk, and your hand, you can already make a luscious butter cake. Butter cakes are also not as delicate as foam cakes, so you can mix anything with it for added flavor (nuts, fruits, etc)
For this butter cake recipe, I have to increase on the fat content as the cake becomes crumbly on the third day. Now, I really need to buy a digital weighing scale so I can bake my cakes properly. Check our Butter Cake Collection for recipes 🙂
BLUEBERRY BUTTER CAKE
( https://www.myfresha-licious.com/ )
All Purpose Flour – 2 c + 3 tbsp
Baking Powder – 2 tsp
Vanilla Powder – 1/2 tsp
Salt – 1/2 tsp
Butter, room temperature – 150 g.
Sugar – 1 c + 1 tbsp
Milk – 1/2 c
Water – 1/4 c + 1 tbsp
Eggs, whole – 3 medium
Blueberry jam – 5 to 6 tbsp
Baking Procedure :
Pre-heat Oven : 180OC
Baking Temperature : 180OC
Baking Time – 30 to 35 minutes
Yields: one 6″x4″ x 2″ cake and two 4″x4″ x2″ cakes
1. Mix the dry ingredients together and set aside.
2. Mix the milk and water together and set aside
3. Preheat oven to 180OC
4. Using a hand mixer, place the softened (not melted) butter and sugar in a bowl and beat them at medium speed until fluffy and a pale yellow.
5. Add the eggs one at a time. Scrape down the sides of the bowl while beating.
6. Add 1/3 of the dry ingredients to the butter-sugar mixture then half of the milk mixture. Beat to medium–high speed until just blended. Scrape down the sides of the bowl while beating
7. Stir in another 1/3 of the dry ingredients, then the remaining milk mixture, and then the remaining dry ingredients and continue beating at medium-high speed until well-blended. Make sure that you scrape-down the bowl while beating.
8. Pour the batter on a greased and floured pan or aluminum pans.
9. Using a spoon or a piping bag, pipe-in the blueberry jam on top of the batter.
10. Bake the cakes at 180OC for 30 to 35 minutes or until a cake tester or a wooden toothpick inserted in the center of the cake comes out clean.
Cool down the cakes completely before serving
© myFresha-licious (14February2013)