Blueberry Cream-Cheese Cake
Makes 12 servings
Ingredients
- 250g (2 cups, scooped and levelled) all-purpose (plain) flour
- 100g (1/2 cup) granulated (white) sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs, lightly beaten
- 200g (7 oz or 1 cup) cream cheese
- 240ml (1 cup) whole milk
- 2 tsp vanilla extract
- 250g (about 9 oz or 1 1/4 cups) blueberries
- 4 tbsp pearl (nib) sugar
Instructions
- Preheat the oven to 175°C (350°F) and grease and flour a square or rectangular cake pan – mine was 20 x 26cm (8 x 10″).
- Whisk together the flour, sugar, baking powder and salt.
- In another bowl, whisk together the eggs, cream cheese, milk and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and fold in with a spatula just until it’s smooth.
- Pour the batter into the prepared pan, scatter the blueberries evenly over the top, then sprinkle with pearl sugar.
- Bake in centre of oven for 40 minutes, until dark golden and a toothpick inserted in the centre comes out clean.
- Place on a wire rack to cool completely in the pan.
Content and Image from pizzarossa
0 comments:
Post a Comment