Ann Creber's - Banana and Blueberry Cake
by Ann Creber
I have missed you all! I have had no internet connection since December and it was restored only yesterday! Life in the Hills is wonderful, but we can have communication problems.
We have had erratic Summer weather but all our little villages seemed to be buzzing with visitors, despite that, and now we can look forward to the Autumn season which offers such beautiful colours with our deciduous trees.
We are reaching the end of our berry season, so this is the time to enjoy the last of our local raspberries and strawberries. Blueberries, too, are about to leave us for another year, but of course they freeze very well so you can stock up for Winter months.
Belinda of Folly Farm blueberries has shared one of her own favourite recipes with us and I am happy to pass it on.
INGREDIENTS
- 1 cup mashed bananas (3 small or 1 large)
- 125g butter, softened
- 1 teaspoon vanilla essence
- 1 cup castor sugar
- 2 eggs, lightly beaten
- 1/2 cup blueberries, fresh or frozen*
- 1/3 cup sour cream or thick natural yoghurt
- 2 cups self raising flour
METHOD
- Place butter, vanilla and sugar in a bowl and beat until light and creamy.
- Add the eggs and beat well.
- Fold through sifted flour, sour cream or yoghurt, then lightly stir in blueberries.
- Spoon the mixture into a buttered 22cm round ring tin and bake in a preheated 180°C oven for 1 hour or until cooked when tested with a skewer.
- Allow to cool in tin before turning out.
* If using frozen berries, do NOT allow to thaw before folding in quickly and lightly at the last moment.
NOTE: I like to sift a little icing sugar & ground cinnamon on top before serving.
Apologies again for the long delay between recipes....
Ann Creber
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