Blueberry And Raspberry Cake

Since blueberry and raspberry are in abundance in the market now, I decided to try my hand at baking this cake. The recipe as usual is a mixture of some other cake recipe but with some adjustment. In any case of trial and error, you can never get it perfect the first time around, but the cake was so soft and the taste of the mix berries is just fantastic. And what really matters is that my little unit enjoyed it to the last crumbs.

Here’s the recipe if you would like to give it a go.

INGREDIENTS

1.5 cup all-purpose flour plus
1.5 tablespoon of flour for the fruits
1 teaspoon baking powder
1 teaspoon of baking soda
1/2 teaspoon salt
½ teaspoon vanilla essence
3/4 cup of margarine
3/4 cup raw brown sugar
2 large eggs
1 cup of blueberries and 1 cup of raspberries, rinsed and leave to dry on paper towel for at least 10 minutes
1 tablespoon of lemon juice
Powdered sugar for dusting (optional)

METHOD

Lightly butter a 9 in pan and dust with some flour and set aside. Preheat the oven to 350°F.
Combine 1.5 cup of flour in a bowl together with the baking powder, baking soda and salt and set aside.

In a mixer, blend together the margarine and raw brown sugar on high speed until light and fluffy, add in the eggs one at a time and blend well, then add in the vanilla essence. Reduce the speed of the mixer to low and slowly add in the flour mixture, blending well until smooth. Pour the batter into the prepared baking pan.

Combine the berries with the 1.5 tablespoon of flour, and add the lemon juice in a bowl. Carefully spoon the berry mixture over the batter.

Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes, then transfer the cake to a platter, berry side up. Dust the cake with powdered sugar before serving.

Note: This cake has a very soft texture and goes well with mint tea.