4 May 2023

BLUEBERRY DRIZZLE CAKE

This recipe from our resident chef Domini Kemp will be featured in the May issue of Food&Wine Magazine, which will be free with the Business Post this Sunday May 7, but we thought our subscribers might like to try it out sooner. The recipe features as part of a breakfast and brunch recipe spread, but it's delicious at any time of the day.

"The cake is a dependable one and looks the business; it’s a perfect way to wrap up a lazy morning’s entertainment," said Kemp of this dish

WHAT YOU NEED

140g butter
200g golden caster sugar
2 large eggs
300ml sour cream
1 tsp vanilla extract
180g flour
1.25 tsp baking powder
Quarter tsp bicarbonate of soda
180g frozen blueberries
1 tbsp cornflour

FOR THE CRUMBLE TOPPING
120g plain flour
50g granulated sugar
80g muscovado sugar
1 tsp ground cinnamon

Pinch salt
100g melted butter

You will need a 23cm springform cake tin for this recipe

WHAT YOU DO

Step 1. Start by making the crumble topping. Mix all the dried ingredients together and add the melted butter then mix lightly, using a fork to create a crumb like texture. Set aside.
Step 2. Preheat the oven to 180C, and butter and flour the cake tin.

Step 3. To make the cake, in a mixer beat the butter and sugar until light and fluffy. Add the eggs and keep beating – if the mix looks like it will curdle a bit, just add a tablespoon of the flour.
Step 4. Mix in the sour cream and vanilla extract then fold in the dried ingredients (flour, baking powder and bicarb), and add the berries. Pour into a cake tin, top with the crumble mixture and bake for about 45 minutes until a knife comes out clean. Cool fully and then serve with a dollop of cream – you can serve with extra blueberries and some icing sugar on top if you like.

Recipe by Domini Kemp, photo by Dean Carroll

Serves 8-10| Difficulty: Easy |

Time: About 90 minutes