|
|
Missing an Ingredient? www.UKFoodOnline.co.uk |
|
|
Blueberry Pound Cake Veg HT CD CBF DP 120mins
Makes 1 x 10-inch cake Hot Cold Vegetarian Fruit Baked Fayre Teatime Dessert
Ingredients Olive Oil for greasing 450g/1lb Granulated Sugar 180ml/6fl.oz. Extra Virgin Olive Oil 4 Large Eggs 325g/12oz Plain Flour 225g/8oz Fresh or Frozen Blueberries 1 teasp Baking Powder 1/2 teasp Bicarbonate of Soda 1/2 teasp Salt 240ml/8fl.oz. Sour Cream 1 teasp Vanilla Extract 1 teasp Lemon Juice 50g/2oz Icing Sugar 4 teasp Lemon Juice
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a 25cm/10-inch tube (bundt) pan with olive oil.
2. Place the sugar and olive oil in a large mixing bowl and mix with an electric mixer at medium speed until well-blended.
3. Add the eggs, one at a time, beating well after each addition. Set aside.
4. Place the blueberries in a small bowl, add 2 tablespoons of the flour and toss well. Set aside.
5. Combine the remaining flour, baking powder, baking soda and salt in a large mixing bowl then add the flour mixture to sugar mixture a little at a time, alternating with the sour cream.
6. Fold in blueberry mixture, 1 teaspoon of lemon juice and vanilla extract then pour into the prepared tin. Bake for 1 hour and 10 minutes or until a wooden toothpick inserted in centre comes out clean.
7. Once cooked, remove from the oven and allow to cool in the tin for 10 minutes.
8. To serve - mix together the icing sugar and 4 teaspoons of lemon juice in a small bowl. Remove the cake from the tin, transfer to a serving platter and drizzle the icing sugar mixture over the top of the warm cake.
|