Blueberry Cake

Blueberry Cake

By sonali
  • Serves: 8" round cake
  • Prep Time: 10-15
  • Cooking: 20-30 mins
  • Calories:




Okay so Very Berry Cake!!!! Whats the special occasion?????

Well my sister is gonna visit me tomorrow and she absolute loves cakes and so does my adorable niece who I will be meeting after ages.

I actually wanted to make small cup cakes for my niece. Quite cute and petite like her!!!! But I don't think those would have been sufficient for my sis dear...

So I just went through my kitchen to see what was available. Okay so there were a lot of frozen berries in the freezer and a jar of blueberry jam.......

Actually I have a confession to make. I have always loved the pastries from the outlet at the food court in Inorbit mall. They have the most amazing Blueberry Cheese Cake!!!! So I decided to try something similar.

So here goes.......

Ingredients

Directions

  1. Sieve the maida with baking powder. Separate the egg whites and the egg yolks. Beat the egg whites till stiff.
  2. Now cream the butter and powdered sugar, add the egg yolks and beat again till the sugar melts. Add the essence, the Blueberry Jam and 1/2 the berries and whisk. Gradually add the maida and fold. At the end gently fold the egg whites.
  3. Make the batter homogenous without deflating it.
  4. Dust the Berries with maida. This is to make sure that the berries do not settle at the bottom
  5. Now add the berries gently to the batter and fold.
  6. Bake the cake at 180 degrees for 30 mins. After 20 mins you can check on the cake by inserting a toothpick in the middle. If the toothpick comes clean it means the cake is done, if not let it cook for 10 more min.
  7. For the frosting,Beat the whipping cream and the powdered sugar together till light and fluffy.
  8. Alternately, a dairy free whipped topping or a cream powder can also be used and whipped as per pack instructions.
  9. Once the cake it cooled and I mean really cooled down NOT warm at all. Just slather it with the whipped cream on all sides using a palate knife and keep refrigerated until further use.
  10. Dissolve the gelatine in a little warm water (enough to dissolve it) and heat it till the gelatine dissolves. Do not boil the water.
  11. Simply heat a pan and add the blueberry jam, water and the gelatine and heat it till the blueberry jam dissolves and Voila we have the glaze ready. Cool it and now wait for the cake to cool down.
  12. pour the cooled glaze over the cake and let it drip from the sides. Pipe cream rosettes over the cake if desired. Serve chilled

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