Thursday, August 21, 2014

Citrus blueberry cake (with buckwheat flour) and a piece of advice

Citrus blueberry cake / Bolo cítrico com mirtilos

You guys know that I don’t really need an excuse to bake a lemon cake – if I didn’t like trying new recipes so much I would probably have a lemon cake sitting on my kitchen counter every weekend. :)

As silly as it might sound, having baked goods on my kitchen counter is one of the things that make me really happy. :)

When I saw this beautiful recipe for an orange cake freckled with blueberries I decided to add lemon to the mix, making it a citrus cake instead. The cake turned out delicious – both oranges and lemons are wonderful paired with blueberries – very tender and also pretty from being baked in a tart pan.

I did, however, used a pan 1cm smaller than the one called for in the recipe – do I like living dangerously? I wonder – and for the first 20 minutes in the oven I kept checking to see if the batter had overflown. Luckily it didn’t and the cake turned out fine, but if you don’t want to worry like I did use a slightly larger pan – or... :)

Citrus blueberry cake
slightly adapted from Margaret Fulton Baking: The Ultimate Sweet and Savory Baking Collection

250g all purpose flour
50g buckwheat flour
2 teaspoons baking powder
1/8 teaspoon table salt
250g granulated sugar
2 eggs, lightly beaten with a fork
¾ cup (180ml) whole milk
1 teaspoon vanilla extract
finely grated zest of 1 orange
finely grated zest + the juice of 1 lemon
130g unsalted butter, melted and cooled
200g fresh or frozen (unthawed) blueberries

Preheat the oven to 180°C/350°F. Butter a deep 22cm round loose-based flan pan or cake pan*, line the bottom with a circle of baking paper and butter the paper as well. Dust it all with flour and remove the excess.
Combine the flours, baking powder, salt and sugar in a large bowl. Add the eggs, milk, vanilla, zest, juice and butter and mix until combined. Spoon into the prepared pan. Top with half of the blueberries and bake for 20 minutes.
Sprinkle over the remaining blueberries and bake for another 20 minutes (my cake needed 35 minutes in the oven after the second batch of blueberries were added).
Cool in the pan for 25 minutes, then carefully remove the outer ring of the pan. Cool completely before slicing and serving.

* the tart pan I used is 21x4cm and the batter almost overflew – I recommend using a slightly larger pan

Serves 8


pam said...

If only you'd posted this a couple of weeks ago, I had more blueberries than I knew what to do with!

June Burns said...

Ooooh that looks good! Just love the buckwheat flour in here! :)

Rivki Locker said...

I have never baked with buckwheat flour but this looks wonderful. Bookmarking to try soon.

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