柠香蓝莓牛油蛋糕 (Blueberry Lemon Cake)

有人想念牛油蛋糕了，

刚好安迪也正张罗给即将拜访的亲友做点糕点当守信。

于是穿上围裙，开炉，烤牛油蛋糕咯！

想到牛油蛋糕的香醇，同时也顾虑过腻，

于是选来花娘子家的柠香蓝莓牛油蛋糕，

既有奶油的香醇，又有柠檬的清香，

希望收到守信的亲友们会喜欢。

近来圣诞渐近，

家里从里到外，一片浓浓的圣诞气息，

拍照时自然的借用现有的圣诞道具，

普通的牛油蛋糕也被安迪随意的披上一层亮丽的圣诞色彩！！

柠香蓝莓牛油蛋糕

食谱参考：Joceline lyn,  Eileen

（6寸戚风模 / 8 x 4寸土司模）  

材料：

无盐奶油 120克（室温软化）
细砂糖 80克
柠檬屑 1 1/2 茶匙
AA全蛋 2个
盐（少许）
自发面粉 110克

蓝莓 80克或适量

做法：

1）牛油室温下软化。手指按下有软就可以用了。用搅拌机，把奶油以低速打发，换去中速，分次把糖加入继续拌打。
2）把柠檬屑加入搅拌均匀。
3）把蛋及盐混合，稍微打散，装入量杯里，再分次（每次约1大匙）加入奶油霜里搅拌。
4）在蛋液的最后的两个份量，先加入1大匙的自发粉在奶油霜里，以免油水分离。
5）把剩余的粉倒入，用大刮刀搅拌均匀，最后把蓝莓混合少许的粉加入混合。
6）把面糊倒入烤模里，把表面抹平，再放入一些蓝莓。放入预热烤炉，以175度烤约40分钟。
7）把蛋糕取出。移至网架上待冷。冷却后切片享用。

小小分享：

~ 我一110克的面粉+ 1茶匙发粉取代110克的自发粉。

~ 蓝莓混上少许的粉放入面糊里，这样蓝莓就不会沉淀在蛋糕底下。


 

刚出炉的柠香蓝莓牛油蛋糕，

喜欢它表层的自然裂纹和阵阵的牛油蛋糕香气，

心情跟着亮丽无比。

Blueberry Lemon Cake
Recipe adapted from : Hanushi
(Use 8 x 4inch loaf pan / 6-inch chiffon pan)

Ingredients :
120g unsalted butter, softened at room temperature
80 g sugar
1 1/2 tsp lemon zest, grated
2 extra-large eggs
Pinch of salt
110 g self-raising flour
80 g frozen blueberries
Some icing sugar for dusting

Method
1. Put the butter in an electric mixer and beat at low speed until creamy. Increase the speed and gradually beat in the sugar, followed by the lemon zest.
2. Put the eggs and salt in a large measuring cup with a lip, beat lightly, then add to the creamed mixture, 1 tablespoon or so at a time, beating well after each addition. Add 1 tablespoon flour with the last 2 portions of egg to prevent the mixture from separating.
3. Sift the rest of the flour onto the mixture and gently fold in with a large metal spoon. When you no longer see streaks of flour, mix in the blueberries.
4. Transfer to the greased pan and spread evenly. Bake in a preheated oven at 350°F (175°C) for about 40 minutes or until a skewer inserted in the centre comes out clean. Let cool in the pan for 10 minutes, then carefully invert onto a wire rack and let cool completely. Dust with icing sugar before serving.
5. Store in an airtight container and eat within 5 days.

Notes
~ I replaced 110 g self-raising flour with 110 g plain flour and 1 tsp baking powder.
~ Coated the blueberry with some cake flour before mix in the batter to prevent sinking.

 

@@@@@ Enjoy ! @@@@@