Bilberry Cake (inspired by Blueberry Muffins)
Not being modest here (actually, not all the credit is mine), this is a simply wonderful cake. It has it all: fun crisp, airy crumb, juicy bilberry and fruity citrus aroma. I have read this recipe for Blueberry Muffins a long time ago, and I kept it in my favorites folder to prepare one day. And then one day it finally happened: my husband (unfortunately, or, maybe luckily) bought bilberries instead of blueberries and, at the same time, I remembered the muffins idea. The technique there was very similar to one used for cakes, so I decided to take an English-cake form and make this into a cake. You can judge the result yourselves….
For English-cake baking form 30cms long and 10cms wide:
3 cups of flour
1 tbsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
140 gr. butter (warmed to room temperature)
1 glass of sugar
1 1/2 cups of natural yogurt
1 tsp. citrus zest
1 1/2 glasses of bilberries (fresh or frozen)
1 tablespoon of flour for mixing with bilberries
For the glaze:
30 gr. sugar powder
1-2 tbsp. lemon juice
- In a bowl, sift the flour with the baking powder, salt and soda
- Beat the butter and the sugar in a mixer (with a K-shaped extension) into a homogeneous light cream substance on a medium-high speed (should take 2-3 minutes)
- Start adding eggs one by one, whipping the mass for about 2 minutes after each egg. Such an intensive whipping is needed to create an airy substance for the cake. I did try to whip less (just until a smooth substance) in the past and the cake, indeed, turned out less airy and more firm. Additionally, airy mass will keep bilberries from sinking to the bottom and will make a better-looking section for the cake.
- Add the zest and then whip for additional 30 seconds.
- Lower the mixer speed to “slow” and then add the yogurt and the flour in the following manner: first add half of the flour, then 1/3 of the yogurt (i.e. half a cup), then half of the remaining flour and again 1/3 of the yogurt and then the remaining flour and the remaining yogurt. After each addition, mix/whip into uniform mass. In the end, whip on high speed for 15 seconds.
- If the bilberries are frozen, work with them without unfreezing. Put the berries into a bowl, add 1 tablespoon of flour and mix thoroughly to ensure that all the berries are covered with flour. Then mix them into the dough.
- Take the baking form and cover it with baking paper from the inside. Pour the dough in. Straighten the upper surface. Please make sure that you don’t fill the form until the top – the dough rises (and can multiply its height) during baking.
- Bake for 1 hour and 20 minutes at 190C. (If baking this as separate muffins, you’ll need to bake for 25 minutes).
- Check for readiness with a toothpick. (After sticking a toothpick in a cake and retrieving it, it should remain dry).
- Remove from the oven and chill.
- For glaze just mix the juice and powder. One spoon is enough for thick glaze, I added one more to amplify the lemon taste. Put the cooled cake on a serving plate and cover with glaze.
If you liked this cake recipe, check out the following ideas for other cakes:
Did you like this recipe? Do you think that you are going to cook it anytime soon? Have you already tried it?
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