Butter cake is one of those cakes that are simple, unassuming, unpretentious and really basic. There’s nothing particularly stunning about them. They are like the vanilla in ice cream flavours. The white in the world of wall paint. The water in the drink menu. The rice in our everyday dinners. The grass in our unkempt lawn. The sand in the beach. The crows in our Malaysian skyline.
You get my drift.
Butter cakes are just really the generic plain types of cake you get everywhere. Despite being so ordinary, butter cake is a favourite amongst many people I know and it ranks quite high on my list of cake favourites (chocolate is still my dear love, sorry). Sometimes it’s the really simple things that really hit home and heart.
But you know me. I HAVE to mess around with a classic and I’m glad I did what I did! My initial intention is to make this a Blueberry Butter Poke Cake but that didn’t work out because I made my glaze too thick. So instead of seeping into my cake, it stayed on top and really thickened as it sat on my counter overnight. I really really love how it turned out. Totally not sorry.
After I made my butter cake, which I didn’t really take process pictures off, the easy glaze was made simply by boiling up some frozen blueberries, icing sugar and lots of lemon juice plus a touch of water. Then sieved for a smoother consistency.
I let the cake sit out overnight pretty much. Although during the 1-2 hours before I went to bed, I did use a teaspoon to spoon over the pooled up glaze at the corners towards the centre to get a more even coating.
The fruity tangy glaze complemented the butter cake’s tender sweet rich crumbs really well!
I’m planning on an orange glazed cake soon. Because I can 😉
So how do you usually dress up your cakes, desserts or basic regular meals to make them more exciting?
“Grace be with you, mercy, and peace, from God the Father, and from the Lord Jesus Christ, the Son of the Father, in truth and love.” (2 John 1:3)
Blueberry Glazed Butter Cake
(recipe adapted from Rasa Malaysia)
makes a 9×5 loaf
2 & 1/3 stick (250 gm) Butter, room temperature
1 3/4 cups (200 gm) Flour
1 tsp Baking Powder
1 cup (200 gm) Sugar
4 tbsp fresh Milk or Yogurt
6 oz (170-180g) frozen/fresh Blueberries
1/2 cup Icing Sugar (add more as necessary)
1/4 cup Lemon Juice
1/4 cup Water (add more as necessary)
- Preheat the oven to 375 F or 180 C.
- Lightly grease a 9/5 loaf pan. Line with baking/wax paper
- Whisk the flour & the baking powder together. Set aside.
- Cream butter & sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).
- Beat in eggs 1 by 1, making sure they are well beaten in at each addition. Add in the milk/yogurt and beat well.
- Fold the flour into the mixture.
- Pour the mixture into the greased loaf pan. Bake until golden brown and cooked, about 40 minutes or until toothpick comes out clean.
- Remove it from the oven and let cool in the loaf tin.
- Meanwhile, place blueberries, icing sugar, lemon juice & water in a small saucepan. Bring it all to a boil then down to a simmer until blueberries have mostly popped and sugar is dissolved, about 8-10 minutes. Add more water if it becomes too thick or more sugar if it is too tangy. Run mixture through a sieve for a smooth consistency.
- Pour the warm glaze over the warm cake and leave to thicken for 1- 2 hours, or better overnight.
- Cut into slices and serve with a good cup of Earl Grey tea.