blueberry butter cake

i buy a lot of cookbooks and food magazines from australia because i think much of the food is suited to island lifestyle and product/produce availability. i look for simple recipes without a lot of pfaff (a little pfaff is good :-)), and of course, gorgeous photos.

i don't think i'd ever made something from a book where the end product looked exactly like the photo, until i discovered bill granger's cookbooks. whatever i cook from any of them looks just as gorgeous as the picture in the book. that is so hot. i am so shallow. luckily, the food tastes as good as it looks, most recipes are easy to prepare, and the ingredients can be found with relative ease. whoo, bill.

this cake is from sydney food, one of my favourite cookbooks overall. i would love to reproduce all my favourite recipes from here, but i think buying the book would be the better way to go for all concerned.

**update: i originally had posted the recipe ("sydney food," page 108) but i found it here as well. as i don't quite get the whole copyright issue thingy, just click on the link to get the full recipe.**



notes: i used 2 1/2 cups of blueberries, just because, and a tablespoon of yuzu (a japanese citrus fruit--if you were so inclined, i'd use a mix of lemon and lime) zest in the cake batter. my regular oven wasn't working so i used a tabletop convection oven on non-convection mode (bigger than a toaster oven, smaller than convential oven), and it took almost twice the cooking time, 1 hour and 45 minutes. hm. if anyone decides to try this recipe, could you tell me if the regular cooking time works?