Blueberry Cake
This cake needs the addition of the syrup to keep it moist
Ingredients
for the syrup
- 70 g fructose
- 190 mls water
- 125 g fresh blueberries
for the cake
- 200 g butter
- 250 g fructose
- 3 eggs
- 500 g flour
- 10 g baking powder
- Reserved syrup, divided
- Reserved blueberries
for the icing
- 90 g butter
- 140 g cream cheese
- 7.5 mls vanilla extract
- 560 g fructose
- 50 g fresh blueberries
Method
for the syrup
- Place the fructose and the water into a small saucepan
- Bring to the boil
- Reduce the heat, add the blueberries and simmer for 5 minutes
- Set aside to cool
- Strain and set aside the berries and the syrup - you will use the syrup for the batter and after baking
for the cake
- Preheat the oven to 180° Celsius
- Grease and line a springform cake tin
- Place the butter and fructose into a stand mixer bowl
- Cream together for 5 minutes
- Add one egg at a time and continue mixing between additions until combined
- Sieve together the flour and baking powder into a large bowl
- Add a couple of tablespoons of the flour to the stand mixer bowl together with 125mls of the reserved syrup
- Mix until combined
- Continue adding a couple of tablespoons of the flour at a time, and mix on a low speed, making sure the flour is combined before adding more
- Once all the flour is combined, fold in the blueberries
- Pour into your tin and smooth out the top of the batter
- Bake for 45 minutes
- Remove from the oven and poke holes into the cake
- Pour over the left over syrup
- Leave to cool in the tin for 5 minutes
- Remove from the tin and leave to cool completely before icing
for the icing
- Place the butter and cream cheese into a large mixing bowl
- Cream together for 5 minutes
- Add the vanilla extract and fructose
- Continue beating until thick and completely combined
- Ice the cake and decorate with fresh blueberries