Print this recipe
Blueberry ripple cake
A delicious tray cake rippled with the colour and flavour of blueberries. Serve warm with fresh coffee or tea.
Serves 8
Preparation Time: 25 minutes
Cooking Time: approx 45 - 50mins
True Fan 160°C
150g (5oz) soft unsalted butter
175g (6oz) golden caster sugar, plus 2 tablespoons
3 large free range eggs
275g (10oz) self raising flour
5ml (1tsp) baking powder
200ml (7fl oz) low fat crème fraiche
200g fresh or frozen blueberries (no need to thaw)
25.5 x 20 x 6cm (10 x 8 x 2½in) baking tray lined with baking parchment.
1. Heat the oven of your Britannia range cooker to 160°C using the Quickstart function, then select the True Fan function.
2. Place the butter and 175g (6oz) of the sugar in a large bowl and whisk until pale and fluffy. You could use an electric mixer or hand whisk.
3. Gradually add the beaten egg a little at a time, beating well between each addition.
4. Sieve the flour and baking powder together. Using a large spoon, fold the flour and baking powder, and crème fraiche into the mixture. Lightly fold in half the blueberries to create a ripple through the cake
5. Spoon the cake mixture into the prepared baking tin and level the surface. Sprinkle over the remaining blueberries and sprinkle with the last of the sugar.
6. Place in the centre of the oven. After 45 mins check using a skewer inserted into the centre of the cake. If it comes out clean the cake is cooked if not cook for a further 5 mins .
7. Cool in the tin for 10 minutes then cut into squares. Serve immediately or chill in the fridge for later.
tip: Have the butter & eggs at room temperature. This will make creaming the butter & sugar easier & produce better results with the eggs at room temperature.
