Tag Archives: blueberry

Blueberry Crumble cake

8 Jan

This is a really quick and easy cake to whip up, especially if you have a few visitors popping over and you want a little snack!

Blueberry Crumble in a Cake!

Blueberry Crumble in a Cake!

In fact forget a little snack, like me you wont be able to stop munching it! PS make this in a loaf tin for a real tea-time treat!

EAT ME!

EAT ME!

Ingredients:

  • For the crumble topping
  • 25g (1oz) plain flour
  • 10g (⅓oz) unsalted butter
  • 15g (½oz) soft light brown sugar
  • 20g whole rolled oats
  • A sprinkle of ground cinnamon
  • For the cake
  • 190g (7oz) unsalted butter at room temperature 
  • 190g plain flour
  • 190g caster sugar
  • 3 eggs
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • 25ml semi skimmed milk
  • 100g fresh blueberries
  • 50g white chocolate chips

Method:

  • Preheat oven to 170oC, and grease and flour the loaf tin
  • Make the crumble topping first in a bowl by mixing all the dry ingredients together, then rubbing in butter with your fingers. Set aside.
  • Then onto the cake! Using a freestanding or hand mixer, cream together butter and sugar until creamy and fluffy.
  • Add in the eggs one at a time. If it looks curdled, don’t worry!
  • Then sift in the flour, baking powder, cinnamon and salt and mix well
  • Add in the milk and keep mixing until all lumps are gone.
  • Stir in the blueberries and white chocolate chips
  • Pour the thick batter into the tin and smooth over
  • Press crumble topping into the cake and bake for 45 mins approx
  • Leave to cool, remove from tin and serve!

Recipe adapted from Hummingbird

Another Bake Sale

21 Oct

Another weekend, another bake sale! Hi bakers, cakers and foodie fanatics. I’ve now fully moved into my new place, and after a couple of baking trial runs, I was ready for a MAMMOTH day of baking, in aid of my mum’s 115km trek for charity (for amazing kid’s charity One to One.)

For this occasion, I baked:

One very berry Victoria Sponge (with homemade berry coulis of course!)

One very berry Victoria Sponge (with homemade berry coulis of course!)

Melt in the mouth chocolate chip shortbread

Melt in the mouth chocolate chip shortbread

Pink vanilla cupcakes

Pink vanilla cupcakes

Chocolate Overload Cupcakes

Chocolate Overload Cupcakes

As well as some gorgeous gooey salted caramel brownies (not shown as they were gobbled up before I even got to take a picture!) We also had a velvety cheesecake, soft white choc and raspberry cookies, passion walnut cake, gluten free cupcakes, gingernut creams and a fabulous marble bundt cake!

Everyone had a brilliant time, and we raised nearly £350 for charity

Lots of other yummy bakes too!

Lots of other yummy bakes too!

Everyone loved the brownies and the choccy cupcakes, so i’ll be posting a recipe for those soon! What baking did you get up to this weekend?

The Great Bake Day

26 Jun

12 hours of baking, 3 hours of eating and one very long day! Yesterday saw my first ever charity bake sale, and boy was it a good one!

Blueberry Bundt

Blueberry Bundt

Guinness Cupcakes

Guinness Cupcakes

Vanilla and Chocolate cupcakes

Vanilla and Chocolate cupcakes

Lemon poppyseed loaf

Lemon poppyseed loaf

Giant Red Velvet Cupcake

Giant Red Velvet Cupcake

Choc Chip Shortbread

Choc Chip Shortbread

Golden Brownies

Golden Brownies

 

The whole spread!

The whole spread!

 

I made Blueberry Bundt cake, chocolate, vanilla and guinness cupcakes, chocolate chip shortbread, red velvet giant cupcake, lemon poppyseed loaf cake, dairy and gluten free peanut butter caramel cookies, and brownies! I also had lots of help, with carrot cake, victoria sponge, cheesecake, teacakes, jam tarts, lemon meringue and cookies donated!

Golden Teacakes

Golden Teacakes

Victoria Sponge

Victoria Sponge

Thanks to everyone who came and raised over £200 for a great cause!

A very happy customer (boyfriend!)

A very happy customer (boyfriend!)

Bundt in the Oven

21 Feb

Morning Cake Snobs… I’ve got a BUNDT in the oven for you today! I baked a blueberry cream cheese pound cake for a volunteers meeting for the food festival Gefiltefest (in May.)

Here I am debuting my new apron, a birthday present with my sister “posing” behind me!

Queen of the kitchen and the Jester!

Queen of the kitchen and the Jester!

And here is the real star of the show, Blueberry Bundt cake with a white chocolate topping:

My Bundt Baby

My Bundt Baby

This is a fairly simple recipe, and the reward is just great!

How can you resist a slice?

How can you resist a slice?

Recipe:

  • 340g unsalted butter
  • 8 oz cream cheese (one normal sized packet of Philadelphia)
  • 600g sugar
  • 6 large eggs
  • 1 tsp vanilla bean paste
  • 390g plain flour
  • Pinch of salt
  • Blueberries, about a bowlful
  • 250g white chocolate (optional – for the topping)

Method:

  • Cream together butter and cream cheese until fluffy.
  • Add in sugar and mix until well incorporated.
  • Add in eggs one at a time until all are incorporated fully.
  • Add in vanilla and salt.
  • Sift in flour and mix well.
  • Coat your blueberries in some flour and stir them into the batter.
  • Butter and flour your Bundt pan, or use cake release spray (I used the latter.)
  • Pour mixture into your pan and bake on 160oC for approximately 1 hr and 15 mins.
  • Check cake is done by inserting a skewer.
  • Leave to cool on a drying rack, leaving the Bundt in the pan.
  • Once cooled, flip on your drying rack.
  • Melt white chocolate in bain marie and pour liberally over the top. Once this has hardened, SERVE!
Leave to cool in the pan

Leave to cool in the pan

Drizzled chocolate

Drizzled chocolate

This is perfect paired with a cup of tea, and served after dinner or as part of a tea!

*Recipe adapted from Martha Stewart.

Brunch Baking

3 Jan

Morning all, I think 10am calls for a spot of brunch… what do you think?! This is the brunch I made for New Years Day:

New Years Day Brunch

New Years Day Brunch!

Enough to feed 15? More like 50! I laid on a huge spread, starting off with bagels, crumpets, spreads and dips, working our way onto cheese and crackers and crisps, then onto dessert… Fresh from the oven cinnamon rolls, fruit pastries, triple chocolate brownies, blueberry muffins, white chocolate pretzels, and rice crispy cakes, as well as chocolate and biscuits! I also added in some chocolate spoons which stirred into hot milk to create the BEST hot chocolate!

Triple chocolate brownies

Triple chocolate brownies

Cinnamon rolls

Cinnamon rolls

Lots of cinnamon rolls!

Lots of cinnamon rolls!

Hot chocolate spoons

Hot chocolate spoons

Berry pastry

Berry pastry

Blueberry cinnamon crunch muffins and oreo rice crispy cakes

Blueberry cinnamon crunch muffins and oreo rice crispy cakes

White chocolate covered pretzels

White chocolate covered pretzels

Baked Blueberry and Raspberry Porridge

14 Aug

I don’t know about you, but here in England we dont usually bake our porridge! However, I wanted to try something different, and after looking around on Pinterest, I decided to do my own twist on the very American “baked oatmeal!”

This recipe has no sugar (you can add your own as I did!) and is a perfect way to start the day! I made this using American measuring cups.

Ingredients:

1/2 cup any oats
1/4 tsp cinnamon
1/4 tsp baking powder
1/2 cup milk (I used skimmed)
1/4 tsp vanilla extract
handful of fresh blueberries
handful of fresh raspberries
Maple syrup to serve

Method:

In a small mixing bowl, mix together the oats, cinnamon, baking powder and milks. Add the vanilla extract. Throw in your fresh berries and give the mixture a quick stir to combine. This should only take a minute!

Spoon the mixture into a small tray (this only makes a single serving) and bake for 20-25 minutes on 220oC depending on how stodgy you like your porridge!

Remove from oven and drizzle with maple syrup or any other sweetener and eat! This should keep you going on your weekend!

*Adapted from The Oatmeal Artist

Gluten Free Blueberry Muffins!

7 Sep

New post is up on Groupon – to make these gluten free I replaced the all-purpose flour with gluten free and added a tsp Xantan gum.

Enjoy Cake Snobs!

PS: best enjoyed hot from the oven!

 

Recipe:

 

Ingredients:

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup skimmed milk
1 cup fresh blueberries
Half tsp cinnamon powder

Method:

Combine all dry ingredients: flour, sugar, salt and baking powder
Place vegetable oil into a measuring cup, and add the egg and milk
Add this to flour mixture
Fold in blueberries
Fill muffin cups right to the top
On the top of the muffins, dust lightly with cinnamon powder
Bake for 20 to 25 minutes in the preheated oven, or until done. This recipe should make about 10

Perfect for Passover Meringue Cake!

20 Apr

It’s that time of year again, not just Easter but the Jewish festival of Passover!

I know at this time of year I struggle (for 8 days) to bake some really good stuff, as substituting normal flour for potato flour or cake meal doesn’t always work out! Your best bet is to find a flourless recipe that can work well!

Lemon Meringue Curd cake with Caramelised Berries:

I saw this recipe on Saturday Kitchen and it looked amazing! Unfortunately mine didnt come out as well but it tasted good all the same!

Ingredients: (Adapted of course!)
For the meringue
8 free-range egg whites
200g/7oz caster sugar
For the lemon curd (Nigel Slater recipe)
zest and juice of 4 unwaxed lemons
200g sugar
100g butter
3 eggs and 1 egg yolk

Carton of whipping cream – to mix in after

For the garnish
110g/4oz white caster sugar
Variety of berries (I used blueberries and raspberries)

Method

1. Whisk the egg whites in a bowl and until soft peaks are formed. Gradually add the sugar and continue to whisk until glossy and well
combined. Spoon into a piping bag fitted with a small plain nozzle.
2. Pipe or spread the meringues to form 4 even circles.
3. Place the meringue into the oven and cook for 20 minutes, or until the mixture holds it shape. Turn off the heat and leave in the oven for
at least two hours. Once crisp, remove the meringue from the oven and set aside to cool.
4. Meanwhile for the lemon curd, place the lemon zest, juice, butter and sugar into a bowl set over a pan of simmering water. when the butter is melted, pour in the whisked eggs. Whisk occasionally until well combined and thickened.
5. Whip the cream until soft peaks are formed. Mix in the lemon curd until it is combined to your taste.

6. Spread the lemon curd-cream mixture on the meringues and layer on top of each other.

7. For the garnish, heat the caster sugar and 50ml/2fl oz water in a frying pan the sugar melts and the mixture is golden-brown in colour. I then drizzed this onto the berries placed on the cake.

Et Voila! (You may notice my cake only has 3 layers – one broke and so we used it to crumble on top!

Crusty blueberry and cinnammon muffins!

31 Mar

These blueberry muffins are gorgeous, and of course I had to put my own spin on them!

Recipe:

1 & 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

For topping:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed – I used 1/2

1 & 1/2 teaspoons ground cinnamon

– I also added white chocolate chips to make this really sinful!

Directions

  1. Combine all dry ingredients: flour, sugar, salt and baking powder.
  2. Place vegetable oil into a measuring cup; add the egg and milk .
  3. Add this to flour mixture.
  4. Fold in blueberries.
  5. Fill muffin cups right to the top
  6. To Make Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix and sprinkle over muffins before baking. Add choc chips if desired! I actually made more of a paste with this, rolled it into balls and flattened it over the cake mixture.
  7. Bake for 20 to 25 minutes in the preheated oven, or until done.Makes about 10.

These are a gorgeous teatime treat and will keep visitors coming back for more!

PS: recipe from AllRecipes and tweaked by me!