Oh it's a cake

It can be a big step to go from buying supermarket cakes to making your own packet mix, to the ultimate of doing it from scratch. This is a simple guide that you can not muck up. The blueberry pound cake is a favourite of a friend of mine, who with some inspiration will become a star baker (maybe). I have dreams this might be a To Sir with Love moment but instead of taking her from crayons to perfume, I'll take her from filling the cannoli to making them as well.

Blueberry Pound Cake
based on the basic pound cake at www.taste.com.au
Ingredients

• 250g butter
• 1 cup caster sugar
• 1 tsp vanilla essence
• 4 eggs
• 250g (1 2/3 cups plan flour)
• 3 tsp of baking powder
• 1 cup blueberries (thawed if using frozen)
• icing sugar to dust or cream cheese icing.

Method

• Preheat oven to 170 °C
• Cream butter, sugar, and vanilla essence together until light and fluffy. (Use electric beaters or bench top machine)
• Add eggs one at a time to combine into mixture, (this is an important stage that it doesn't curdle, but in the end it will still be cake, just serve with ice cream)
• Sift flour and baking powder into mix and fold in. (be gentle)
• Into greased bundt or cake tin put half the mixture, it will be thick and doughy.
• sprinkle the blueberries over batter.
• cover with remaining batter.
• Put cake tin on an oven tray and bake for 50 mins.
• Test cake is ready by poking a skewer into the cake and checking it comes out clean.
• Wait 5 mins and then turn cake onto cake cooler or serving plate.
• Dust with icing sugar to serve or cream cheese icing (that will be lesson 2)