Ingredients:
200 gm. fresh blueberries
20 gm. sugar
2 eggs
1/2 tsp. vanilla essence
125 gm. butter
170 gm. self-raising flour - sifted
125 gm. sugar
2 tbsp. soft brown sugar
Method:
(1) Place 20 gm. sugar and half the blueberries into a small saucepan and stir gently over medium heat ro 2 mins. or until juices begin to run. Remove fro the heat and sir in the remaining blueberries. Leave aside to cool.
(2) Beat eggs in a mixing bowl and add in vanilla essence and butter. Mix well.
(3) Combine flour and sugar in a mixing bowl, make a well in the centre and pour in the egg mixture and stir gently.
(4) Take out 3/4 cup of the batter and stir in the blueberries. Place spoonfuls of both mixtures radomly into a 9" round tin. Swirl mixture with a skewer to produce a marbled effect. Do not overmix the bluberries or they will blend together.
(5) Sprinkle some brown sugar on top and bake at 180C for about 50 to 60 mins. or until a skewer comes out clean when inserted into the centre. Stand cake in the tin for 5 mins. before removing onto a wire rack.
(6) Leave to cool completely on the rack before slicing.
38 comments:
aunty yochana, is there anyway i can scroll through your post and look at comments at the same time?
i keep losing track on where i left a comment since you have sooo many beautiful eye candies! hehe
HI pink,
I think you have to click here and there. If I put the post together with the pics, then it gets very long on one page. For those who doesn't see comments will find it very irritating.
I think you have to jot down where you left your comments. Sorry for the inconvenience.
rgds
Dear Yochana,
No matter how bad my day has been, I make it a point to visit your blog because your beautiful cakes and other creations always bring a smile to my face. And today, I am so touched by the story of your neighbour as well. She sounds like a great lady. Here's wishing you and your neighbour the best.
This is my first time here. The cakes are looking wonderful, must be tasty too. I could not see any recipes with the photos.
I need your advice. Cakes come out better in convection mode of a microwave oven or should we use combination of micro + convection. Your cakes are a delight. Thanks Aunty Yochana
hello i have barely posted here. i am a stranger to you, so am unsure how to greet you. what do you prefer to be called?
i really like the look of this delicious marbled blueberry cake. would you share the recipe please?
(i wish i lived near to you, then i could maybe get to taste your wonderful creations.
Yochana,
You are a very nice and caring person. Your kids so lucky to have a Mom like you.
Regards,
Your chinese indonesian fans
Wah ...aunty 49 so nice to chat and give bakes to aunty 25 ....:-)
Sweet old lady aunty 25....:-)
Just wondering .... how will one cope if your only son or daughter gets married in another country and never comes back? So heart breaking isn't it?
Lucy, you're such a kind lady!
Diana
Aunty Yochana, you are marvelous. I have never ever seen cakes so beautiful. I have just gone through all your posts, the cakes are fantastic. How do you achieve that design in mosaic layered cake? Thanks for sharing such lovely recipes.
Thanks Diana and archana for your kind words.
Chawanmushi, that is the only fear when our children goes overseas to study. Most of my daughter's friends seems to like living in Australia and reluctant to come home...same goes for my daughter and she's my only child. the weather is good there, fresh fruits and vegetables, high salary and less stress...who doesn't like that kind of live. Somemore the cars are so cheap there...about a quarter of my price here.
Chawanmushi, you have 4 to worry.
Hahaha...
rgds
Thanks indonesian chinese fan for your kind words.
Heather, call me aunty yochana will do. Sounds good to me though.. I will post this recipe for you soon. I wish you live next door to me too.
rgds
archana,
I use a normal oven to bake my cakes. Never like microwave oven especially when the plate keep turning and the marble cake has no marble effect.
I remembered during one of my cake classes, one of my students made a zebra cake using microwave oven and when the cake is cooked, it looks like a piece of nonya kueh.
rgds
Hi aunty,
You are really amazing! Do you bake everyday?
Yes Kate, I bake everyday unless I'm on holiday or have something important to do.
rgds
Hi Aunty yochana,
I just started to really bake only recently, and my following question might sound silly, hope you dun mind... why do u need to play some soft brown sugar on top of the cake before baking it? Is there a special reason for it?
Rgds,
Hi Wheelee,
sprinkling of brown sugar on top will give the cake a crunchy top. It's optional.
rgds
Hi yochana, thanks for sharing yr marbled blueberry cake. just wondering if I were to use blueberry filling, do I have to cook/boil like fresh blueberries
HI Mami,
If you use blueberry pie filling, no need to cook. Just use as it is.
rgds
thanks yochana... another question.. I'll have to omit 20gm sugar when using blueberry fillings, rihgt?
Yes Mami,
omit the 20 gm. sugar cos blueberry is sour on its own and that is why we added in sugar to cook.
rgds
Hi Aunty Yochana,
Thank you for that note! I will try to bake this beautiful cake really soon with crunchy tops!
WheeLee
Aunty Yochana,
The method you used for this cake looks different. The step of beating eggs 1st then add in butter? Do you still beat the mixture after adding the butter? Usually it's beat butter then add eggs.
Hi Wendy,
this cake doesn't need heavy whisking. Just use a handwhisk will do. Follow the method...use a handwhisk to whisk the eggs then you add in the soft butter.
rgds
Hi Aunty,
I'm new to your posting and just simply love your blog!!! Thanky you for your great "Service"
I tried out your Marbled Blueberry Cake and everyone simply loved it!!Just one small problem, the batter was just too littel. So I used a 7" tin. It was just nice for that tin.
If I want to make a bigger cake, do I have to double the recipe for a 9" pan?
Thank You and Have a Great Day!!
Hi Christa,
Yes you have to double the recipe then.
Have fun.
rgds
Hello Aunty Yochana.
You really are a great baker!
I have tried several of your recipes and they turned out fabulous. Thanks alot for sharing your recipes. I am hoping that you will agree to include me in your mailing list, my email is josielsh@hotmail.com
Thanks again for your kindness and may God bless you always!
Hi Aunty Yochana,
I baked this blueberry cake as there was an offer on blueberry at $3.99 for each punnet. It turned out that my cake was not high, is that normal? Despite the height, it tasted heavenly! I didn't use the 'make a well' method coz I didn't know how to do it. I just mixed all the ingredients evenly and lastly the flour. So in the end, my cake came out looking purplish! haha...
Thanks for sharing this recipe.
Cheryl
Hi cheryl,
this cake is not very high actually. In future, don't stir too much when you add in the fruits and toss the fruits with some flour before adding in. This will help in discolouration.
rgds
wanted to let you know that I baked this cake for a friend and she absolutely LOVED it! Thanks again.
Cheers,
Angelia
Hi Angelia,
Thumbs up!!
rgds
Hi Auntie Yochana, I'm a fan of anything blueberry. Like one of other blogger, I'm also intrigued by the method used i.e. to whisk egg then add in butter. I suppose my butter must be very very soft in order to be able to be beaten into the whisked egg mixture? Actually do you know if there is any special name for this cake making method? It's not butter cake, not a sponge or chiffon cake or pound cake... just very curious hope you dont mind me asking so much. Thanks for your great blog!! Carol
Hi Carol,
this is a "Stir" method. For Butter , it has to be melted.
rgds
Dear Aunty Yochana
I am new to your blog. You are such great and detailed baker. SO much work has to be done for a lot of these cakes , lapis kueh , agar-agar etc.
Your talent is so unchallenged and so gifted. Your creativeness has open up so much for us for us to explore. Keep up all these excellent works.
Are you selling these cakes too?
MF
Hi MF,
Yes I do sell ..
rgds
Hi Auntie Yochana!!
I attempted this cake twice..haha..and the kids loved it..I am intending to use this as the base of a fondant cake..am wondering if I shld lessen the amount of sugar as I worry that the sweetness of the fondant plus the sweetness of the cake will be tad too much for kids. Can you advice me how much I should drop the amount? I will most likely hve to double yr current recipe to achieve the size required.
hi cyn
u can cut down a little sugar but not too much otherwise it will become dense.
rgds
Thanks Auntie Yochana!!
Do you have any recipe for Crumble top cakes?? I referred to other sites and tried it out..but..erm..it was not as crumbly as i wanted it to be.I use normal sugar instead of Denerra sugar as I did not want to stock up to many different kinds of sugar at home.
hello aunty yochana,
just a question: what size eggs do you use? does it matter? because some recipes are very strict seeing as how sometimes the cake will become hard/dense when the eggs are not large/small enough?
so actually is it because of the recipe that this "problem" occurs?
thanks vm
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