I like it even better when they work! This is super yummy. I might tweak the next one a bit to make it taller, maybe add another half ingredients on top so it's bigger. If you have a smaller springform, you could try that.
Picture is a bit dodgy as I'm not well and I couldn't figure out my beloved's camera to make the aperture bigger, but I'll take another a bit later when it's swimming in Custard. Oh yeah.
Lemon Blueberry Cake
Ingredients
200g frozen Blueberries (fresh is fine also)
125g unsalted butter
200g white sugar (castor if you have it)
2 eggs
300g Wholegrain GF flour
50g Glutenous rice flour
2 tsp baking powder.
150 milk at room temp
zest of a big lemon
2T threaded coconut
Icing sugar for dusting.
Preheat over to 180 or 170 fan forced.
Grease and paper 22cm springform pan.
Microwave blueberries if frozen until just thawed, but not at all cooked.
Beat butter until light and airy, add sugar, continue to beat.
Add eggs one at a time, beating well, then add lemon zest and beat again.
Fluff dry ingredients together well with a fork.
Fold in milk and dry ingredients alternately.
Spread into springform pan, and spread gently and evenly.
Scatter blueberries over the cake and press down into the batter gently.
Sprinkle over coconut threads and a light even dusting of icing sugar.
Bake approximately 40 minutes.
Remove from oven and immediately lightly dust cake with icing sugar again.
Leave to cool in the pan for a few minutes, then remove outer ring gently.
Allow to cool fully then serve with hot custard for dessert or with cream for afternoon tea.
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