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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Blueberry Cake

  • 100 g QBB
  • 80 g butter
  • 280 g light brown caster sugar
  • 3 medium eggs (200 ml)
  • 200 g sour light cream
  • 330 g self raising flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 250 g blueberries

  • 90 g soft brown sugar
  • 2 teaspoons ground cinnamon

  1. Preheat oven to 180 degrees.
  2. In a large bowl, cream QBB, butter and sugar together until fluffy
  3. Beat in the eggs a little at a time until all are used up.
  4. Beat in the sour cream.
  5. Fold in the sifted flour, baking powder and cinnamon.
  6. Put batter into prepared round cake tin, lined with non stick paper.
  7. Sprinkle the blueberries over the top.
  8. Mix the brown sugar and ground cinnamon and sprinkle on top.
  9. Bake at 180° C for 40 minutes or until a skewer comes out clean.

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