Blueberries Marble cake

Who can resist a cake like this? Just the name is enough to make some of us mouth watering! Well... me for sure! :D So I decided to baked it, and I'll tell ya, it is soooo delicious! Especially if you have it with a cup of nice coffee. :D

Here is the recipe:

Blueberries Marbled cake

Ingredient:

- 2 eggs

- 125g(4 oz) butter

- 1 1/3 cups(165g or 5 1/2oz) self-raising flour, sifted

- 1/2 teaspoon vanilla essence

- 1/2 cup (125g or 4 oz)caster sugar

- 2 tablespons soft brown sugar (not too pack)Preparing your Blueberries

- 1 tablespoon sugar

- 1 1/4 cups (195g or 6 1/2 oz) fresh blueberries, plus extra for decoration

Decoration:

- Icing sugar (to dust)

- Cream- Blueberries

Preparation:

Preheat the oven to 180C or 350F. Lightly grease a 20cm (8 inch) round springform tin and line the base and side with baking paper. Place the sugar and 1/2 of the blueberries in a small saucepan. Stir together gently over medium heat for 1-2 mins until the juices begin to run then remove from the head. Stir in the remaining blueberries, and allow the mixture to cool.

Beat the eggs in a small mixing bowl, add the vanilla essence and butter, mix well. Combine the flour and sugar in a mixing bowl. Make a well int eh centre, using a metal spoon or knife stir in the egg mixture until smooth.

Take out 3/4 cup of the cake mixture and stir into blueberries. Place spoonfuls of both mixtures randomly into the prepared tin. Swirl the mixture with a knift of skewer to produce a marbled effect. Do not overmix as we want to keep the marbled look. Springle the brown sugar over the top. Bake for 45-50mins or until the skewer comes out clean. Stand the cake in its tin on a wire rack to cool down for 5 mins before removing the cake from the tin and let completly cool down.

For decoration and serving, you can dust the icing sugar over the cake or with extra berries and cream. Alternative if the blueberries is out of season, you can use Rasberries instead. :D