Blueberry Choco-chip Tea Cake & A Giveaway!

Some of us were having a discussion on facebook(where else!)about the use of food processors in kneading bread dough and cleaning up after baking.I pride myself in keeping my kitchen counter clean and tidy,but you know,we all have our days.Strangely,when I have utensils to wipe dry and clean and there are stuff on the counter top to arrange in the pantry,I bake.Yes,I bake!

I find space in the chaos and start prepping.By the time the cake pan goes into the oven,I will be feeling full of energy and will clean up the kitchen in half the time it usually requires.And the prize,goodie coming out of the oven.Fair deal,right.

I had some leftover dried blueberries in the fridge after making these cookies.We had finished almost half the packet by snacking,so I didn't have much.Searched for some recipes and came across this no-fail recipe from Deeba.Have baked this cake so many times already that the recipe was stored in my head.To make up for the lesser amount of blueberries,I added a good amount of chocolate-chips which can never go wrong in my opinion.

The cake itself is delicious and very homey.With a slight tang from the lime and buttermilk,along with the chocolate chips,this makes for an ideal cake for tea-time.

Blueberry Chocolate-chip Tea-Cake
Recipe source - Deeba

Ingredients

All purpose flour/Maida - 1 1/2 cups
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Salt - 1/4 tsp
Unsalted butter, room temperature - 1/2 cup/100 gms
Vanilla or plain sugar - 1 cup
Eggs - 2
Buttermilk {or substitute recipe below}- 100 ml
Pure vanilla extract - 1 tsp
Juice and Zest of 1 lime
Dried Blueberries - 1/2 cup
Chocolate chips - 1/2 cup

Method

To make buttermilk substitute at home

 
Take 100ml milk at room temp; add 1 tsp white vinegar. Let it stand 5-10 minutes. When it curdles, it's ready.

Grease and flour the sides of a 8" ring tin, or a 6" round tin. [I used an 8' round tin]Line the bottom and sides.
Preheat the oven to 170C.
 
Sift the flour with the baking powder, baking soda and salt. Reserve.
 
Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract, lime juice and zest.
 
With beater on low add the flour and buttermilk alternately in three lots.
 
Mix in the dried blueberries and chocolate chips.
 
Bake for 50-60 minutes till golden brown on top, and the tester comes out clean.
Cool in the tin for 5 minutes and then remove the lining and let the cake cool further on a wire rack.
 
Slice and serve.

Other Variations of the cake

Lime Buttermilk Pound Cake | Mango Buttermilk Pound Cake

Chocolate Buttermilk Pound Cake | Coffee-Chocolate chip Bundt cake

To celebrate the occasion of Easycooking turning 5,I am giving away one(1) copy of the book Baking Favorites by Australian Women's Weekly to a lucky reader(shipping only within India).Just post your favorite recipe from Easycooking in the comment box.Or just say a hi,either will do:)

This Giveaway is closed.

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