Baking

  • Blueberry and Walnut Bran Muffins

    3 tablespoons brown sugar
    6 tablespoons golden syrup
    4 cups baking bran
    2 cups hot water
    2 teaspoons lemon rind
    ½ cup canola or other oil
    1 teaspoon lemon juice
    1 cup natural unsweetened yoghurt
    2 large eggs
    ¾ to 1 cup chopped walnuts
    2 cups self raising flour
    1 ½ teaspoons baking soda
    1 teaspoon allspice
    1 teaspoon cinnamon
    ½ teaspoon ground ginger<
    ¼ teaspoon salt
    1 cup blueberries

    Put golden syrup, brown sugar and bran into a large bowl. Add hot water and stir well to melt syrup. Leave to cool until almost cold. Meanwhile preheat oven to 200°C. Grease or spray muffin pans. Add lemon rind, oil and essence to bran mixture. Stir in yoghurt. Beat eggs and add. Sift together self raising flour, baking soda, spices and salt. Mix dry ingredients and blueberries into bran mixture, do not over-mix or beat. Spoon into prepared muffin pans, almost filling them. Bake at 200°C for 20 to 25 minutes depending on size. Makes 12 giant muffins or 24 large ones.

  • Blueberry Chocolate Cake

    Blueberry chocolate cake

    1 teaspoon vanilla essence
    175g brown sugar
    2 large eggs
    Grated rind of ½ lemon
    2 tablespoons cocoa
    225g flour
    1 teaspoon cinnamon
    About 100ml milk
    170-200g blueberries
    1 teaspoon baking powder
    150g butter
    pinch salt

    Preheat oven to 180°C. Cream butter and sugar until light and fluffy. Beat in rind and vanilla, then the eggs one by one. Sift together flour, baking powder, cocoa, cinnamon and salt. Stir into creamed mixture with blueberries. Finally stir in milk to make a soft batter. Spread in prepared 22cm tin. Bake for 50-55 minutes. Cool in tin for 5 minutes then turn on to a rack to cool.

  • Blueberry Dessert Cake

    1-2 cups ripe, cubed/sliced fruit
    1 cup sugar
    1 teaspoon vanilla
    1 ¼ cups self raising flour
    150g butter
    ½ cup blueberries
    1 teaspoon baking powder
    2 large eggs
    1 tablespoon white sugar
    ¼ cup chopped walnuts/toasted almonds/toasted hazelnuts

    Choose whatever nuts best complement the fruit you are using. Toast them lightly under a grill or in oven as it heats to 180°C. As soon as the nuts are cool, chop them finely with a sharp knife, mix them with the white sugar and put aside. Melt butter until just liquid. Add the second measure of sugar, eggs and vanilla and beat until blended. Shake the flour and baking powder through a sieve, then mix in half the nut and sugar mixture. Spread the cake batter evenly in a buttered or sprayed 23-25 cm cake tin. Peel the fruit if necessary and cut into 2cm cubes or slice it. Arrange cubes at random over the mixture. Sprinkle berries over the batter too, and then sprinkle the remaining nut and sugar mixture over the fruit and berries. Bake at 180°C for about 45 minutes, until the cake has risen round the fruit and browned lightly and evenly. Sprinkle with icing sugar and serve with whipped cream. Suitable fruit includes peaches, nectarines, plums, apples, pears and kiwifruit.

  • Blueberry Filling

    Dash fruit juice
    1 level tablespoon flour
    1 heaped tablespoon icing sugar
    A few drops vanilla essence
    1 punnet of fresh blueberries or approx 1 cup frozen blueberries

    Cream first four ingredients, then add blueberries. Microwave on high for 1 ½ minutes, stir, then cook for another 1 ½ minutes. Leave to cool.

    Great in cakes, with or without cream.

  • Blueberry Muffin Cake

    275g flour
    1 teaspoon baking powder
    ½ teaspoon salt
    2 eggs
    75g castor sugar
    275g fresh or frozen berries
    170ml milk
    110g butter, melted
    ½ teaspoon ground cinnamon

    Topping:

    75g raw sugar
    1 teaspoon cinnamon
    50g finely chopped hazelnuts

    Preheat the oven to 190°C then line a 23cm spring from tine with greased paper. The dry ingredients must be sifted twice, so sift the flour, baking powder and salt into a bowl. In another bowl, whisk the eggs, sugar and milk then add the melted butter and whisk again. Sift the flour mixture onto the egg mix and fold in using as few folds as possible (do not over mix the batter). Fold the blueberries in and pour into the tin. Mix the topping ingredients together and sprinkle over the cake. Cool in the centre of the oven for 75 minutes or until the cake feels springy in the centre. This cake is delicious served hot in thick slices with yoghurt or cooled and served as a tea cake.

  • Blueberry Peach Cake

    1 ¾ cups flour (unsifted)
    ½ cup milk
    1 teaspoon grated lemon rind
    1 teaspoon baking soda
    1 cup sugar
    ¼ teaspoon grated nutmeg
    ¼ teaspoon salt
    1 egg, beaten
    2 cups fresh/frozen blueberries
    ½ cup butter, melted
    3 medium fresh ripe peeled peaches, peeled and thinly sliced

    Pre-heat oven to 350°F. Grease and flour a 9-inch baking dish. To prepare crumb mixture, combine ½ cup of the flour, ¼ cup of the flour, ¼ cup of the sugar, nutmeg and 2 tablespoons of the butter in a bowl and set aside. To prepare batter, mix remaining 1 ¼ cups of flour, ½ cup sugar, baking powder, baking soda and salt in a large bowl. Add remaining melted butter, milk, egg and lemon rind; stir until just blended. Pour batter into prepared baking dish. Top with half of crumb mixture. Gently mix peaches, blueberries and remaining ¼ cup sugar in bowl; spoon evenly over crumb mixture. Sprinkle remaining crumb mixture over fruit. Bake 45 to 50 minutes. Serve warm or cool.

  • Blueberry Shortcake

    2 cups flour
    ¾ cup sugar
    3 oz butter
    2 teaspoons baking powder
    1 egg
    2 or 3 cups of fresh blueberries

    Cream butter and sugar, beat in the egg, work in the flour & baking powder. Add a tablespoon of milk if necessary. Roll out to a thickness of half an inch. Place half the shortcrust on a lightly greased or floured baking tray or in a swiss roll tin. Place blueberries on top and sprinkle with sugar. Then put the remaining shortcrust on the top. Prick with a fork and sprinkle lightly. Bake in a fairly cool oven for 20 to 30 minutes.

  • Blueberry Sour Cream Cake

    1 cup flour
    ½ cup sugar
    1 egg
    ½ cup butter (softened)
    1 teaspoon vanilla essence
    1 ½ teaspoon baking powder

    Combine ingredients, mix thoroughly and spread in greased 25cm, loose bottom baking pan. Sprinkle 3 cups blueberries evenly over mixture.

    Topping:

    2 cups Sour cream
    ½ cup sugar
    2 egg yolks
    1 teaspoon vanilla

    Combine and mix together well. Pour over the berries. Bake for 1 hour at 180ºC or until custard topping is firm. Makes a good dessert also.

  • Blueberry Streusel Treats

    1 ½ cups flour
    ½ cup milk
    2 teaspoons baking powder
    ½ cup sugar
    1 egg
    1 ½ cups blueberries, fresh or frozen
    1 teaspoon vanilla
    ½ teaspoon salt
    4 tablespoons butter or margarine

    Streusel topping

    ¼ teaspoon cinnamon
    2 tablespoons butter/margarine
    ¼ cup chopped walnuts
    2 tablespoons brown sugar

    Sift flour, baking powder and salt together. In a large bowl, cream butter with sugar until fluffy. Beat in egg with vanilla. Stir in flour mixture alternatively with milk. Fold in blueberries. Spoon into muffin tin, filling each about two thirds full.

    Topping: In a small saucepan melt butter. Remove from heat, stir in brown sugar, cinnamon and walnuts. Sprinkle streusel topping over muffins. Bake in preheated hot oven (400°F) for 20 minutes or until tops spring back when lightly pressed with fingertip. Remove from pan, cool on wire rack.

  • Chocolate and Wholemeal Blueberry Muffins

    1 cup flour
    1 teaspoon baking powder
    ½ teaspoon salt
    ¼ cup sugar
    3 tablespoons cocoa
    1 ½ cups bran flakes
    1 cup milk
    1 tablespoon golden syrup
    1 tablespoon butter
    1 egg
    1 teaspoon baking soda
    1 cup blueberries
    ½ cup chocolate chips

    Sift flour, baking powder, cocoa and salt into a mixing bowl. Stir in sugar and bran flakes. Melt golden syrup and butter together. Dissolve baking soda in milk. Add to syrup mixture into the bowl, add egg, mixing just to moisten ingredients. Fold in blueberries and chocolate chips. Spoon mixture into well greased deep muffin pans. Bake at 220ºC for 12 minutes or until muffins spring back when lightly touched. Serve warm or cold.

  • Wholemeal Blueberry Muffins

    2 cups flour
    1 cup wholemeal flour
    1 cup wheat/grm/bran
    1 teaspoon cinnamon
    3 teaspoons baking powder
    4 tablespoons butter (melted)
    ½ teaspoon nutmeg
    2 tablespoons golden syrup
    2 cups blueberries
    2 eggs
    ½ cup sugar
    1 ½ cups milk

    Combine dry ingredients. Mix milk with beaten egg and sugar, add to dry ingredients. Mix in golden syrup and melted butter. Fold in blueberries. Spoon into patty pans. Sprinkle each muffin with cinnamon and sugar mixed in equal quantities. Bake at 200°C for 10-12 minutes.