The making of this Lime and Blueberry Syrup cake was one of those serendipitous moments that happen when baking goes wrong but then turns out well.
This is tangy and fruity and everything I wanted this cake to be but almost wasn’t.
Olive oil and yogurt cakes are one of my favourite types of cakes. Topped with fruit or simply dusted with sugar, these cakes are quick and delicious. Served a slice with a dollop of cream and it is wonderful dessert.
This is how Lime and Blueberry Syrup cake came to be.
This was supposed to be just that, adapting a delicious recipe from Paola of Italy on my mind. So, into the mixer went the oil, sugar, eggs and vanilla. Then I reached into the refrigerator for the yogurt. We were all out of yogurt! Since it was too late to buy more, the only thing to do was improvise using milk in place of the yogurt. Without the acidity from the yogurt and because I had started with so much sugar, I knew this cake needed lots of tang from the limes so the syrup is made with lots of lime juice and not so much sugar.
Blueberries being so plentiful at the moment, they were the obvious choice and I love the way they ooze and stain the cake with vibrant colour. As a result, this cake was a great success. So maybe, it was a good thing that I had forgotten to buy the yogurt.
Does this happen to you or am I the only one that seems to have a pantry and refrigerator full to the brim but there’s always something I have forgotten? Maybe this should be my New Year’s resolution – to check the pantry and refrigerator before beginning a recipe! But then these serendipitous moments would never happen and I wouldn’t be able to share this Lime and Blueberry Syrup cake.
Lime and Blueberry Syrup Cake
- 2 eggs
- 1 ½ cups castor superfine sugar
- ¾ cup light olive oil
- 1 teaspoon vanilla extract
- ⅓ cup lime juice
- finely grated zest of one lime
- 2 cups plain flour
- 2 teaspoons baking powder
- ½ cup milk
- 1⅔ cups (250 grams) blueberries
- ½ cup lime juice
- ¾ cup (75 grams) sugar
- 2 tablespoons water
- Preheat oven to 350ºF/180ºC. Grease and line the bottom of a 9 inch/23 inch round pan.
- With a stand mixer or hand held mixer whisk together eggs, sugar, olive oil and vanilla until thick and pale, about 5 minutes.
- Slowly incorporate the lime juice and zest.
- With the mixer on low alternately add flour and milk in three batches. Mix until on just combined. Don't overbeat.
- Pour the cake batter into the prepared pan and evenly sprinkle blueberries over the surface.
- Bake for 45 minutes - 1 hour.
10 minutes before the cake is ready prepare the syrup.
- Combine all ingredients for the syrup in a small saucepan. Bring to the boil then simmer for about 6-8 minutes or until reduced and syrupy.
- Remove cake from the oven and slowly pour hot syrup over hot cake. You may need to pour on half the syrup, let it soak in then pour over the remaining syrup otherwise the blueberries will bleed which doesn't make it taste bad but maybe just not as presentable.