PASSIONFRUIT & BLUEBERRY CUSTARD BUTTERCAKE

SERVES 8 PREP 15 MINS COOK 1 ¼ HOURS

125g butter, softened ½ cup caster sugar

1 tsp vanilla essence 2 eggs

2 cups self-raising flour, sifted

2/ cup vanilla

3

pouring custard pulp 3 passionfruit

1 cup frozen blueberries icing sugar, to dust

1 Preheat oven to 180°C. Lightly grease a deep, 20cm round cake pan. Line base with baking paper.

2 In a bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add eggs one at a time, beating well after each addition and scraping down sides of bowl.

3 Lightly fold flour into creamed mixture alternately with custard, beginning and ending with flour. Fold in passionfruit pulp, then blueberries.

4 Spoon mixture into pan, smoothing top. Bake 1 ¼ hours until cooked when tested with a skewer. Cool in pan 5 mins. Turn onto a wire rack to cool completely. Serve dusted with icing sugar.