Cinnamon and Blueberry Cake

Cinnamon and Blueberry Cake

Have you ever had a cake recipe that you always used and then all of a sudden it went wrong that one time and you had to find a new one?  Well that happened to me.  Thankfully, however I stumbled across this new recipe and now I just keep baking it over and over again.  It makes you feel healthy with the fruit (blueberries) and the cinnamon can do wonders to your body (lower blood sugar levels, helps with weight loss and can help fight illnesses).  Oh and they both taste delicious too!

As I am currently writing this post in Lisburn, Northern Ireland, where I am currently situated for a family birthday, it came down to me to bake to expected birthday cake.  Now my history of cake baking isn’t the best.  They have been known to his and then sink in the middle suddenly, coffee cakes have been made to bitter to even eat unless you need a sudden energy rush and don’t even get me started on my icing skills.  Yet, for some reason overtime this Blueberry and Cinnamon cake is made it goes to plan and it all gets eaten (no idea how?!)  And so because of this I thought I’d share the recipe with you, so here it is…

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Ingredients (Serves 8)

  • 175g/6oz unsalted butter, softened
  • 175g/6oz caster sugar
  • 4 large eggs, lightly beaten
  • Pinch ground cinnamon
  • 175g/6oz self-raising flour, sifted
  • 2 tsp baking powder
  • Pinch salt
  • 225g/8oz blueberries

For the cinnamon icing 

  • 200g/7oz cream cheese, chilled
  • 100g/4oz crème fraîche, chilled
  • 50g/2oz unsalted butter, softened and cubed
  • 150g/5oz icing sugar, sifted, plus extra for dusting
  • 2 tsp ground cinnamon

Method

Preheat the oven to 180°C, 350°F, Gas 4 and lightly butter and base-line 2 20cm/8in diameter x 4cm/ 1¾in deep sandwich tins with baking parchment.

Beat together the butter and sugar in an electric mixer or with an electric hand whisk for 3-4 minutes until pale and fluffy. With the beaters still running, slowly add the eggs, then the cinnamon, flour, baking powder and salt. Mix well.

Divide the mixture between the prepared tins and spread evenly with a spatula. Bake for 20-25 minutes or until lightly golden and risen. Leave the cakes to cool in the tins for 30 minutes then turn out onto a wire rack and peel off the base papers. Leave to cool completely.

To make the icing, whisk all the ingredients together. Put one of the cakes on a cake stand and, using a spatula or knife, spread twothirds of the icing over. Scatter over three-quarters of the blueberries.

Top with the other cake and spread the remaining icing over. Finish with the rest of the blueberries and a dusting of icing sugar.

Hope you enjoy eating it as much as I did! x

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