Recipes

Continuing from my earlier post 'Beating the blues...with Blueberries' Blueberry and Almond Tea Cake Blueberry and almond tea cake Ingredients: 185 grams softened butter 330 gms castor sugar 2 tsp ground cinnamon 4 eggs 110 grams self-rising flour 50 gms plain flour 90 gms almond powdered 120 grams sour cream 2 tbsp. almond slivers Icing sugar to dust Method: Preheat the oven to 180c. Grease and line the base of a 20 cm x 30 cm loaf tin. Beat the butter, cinnamon powder and sugar with an electric beater in a large mixing bowl until creamy and pale. Add the eggs one at a time, beating well after each addition. Sieve the flours, powdered almond and stir to combine. Stir in the blueberries and pour into the prepared cake tin and smooth the surface. Sprinkle the almond slivers evenly over the surface. Bake for 45-55 minutes until a skewer inserted in the centre comes out clean. Set aside in the pan for 5-10 minutes before transferring onto a wire rack to cool completely. Dust with icing sugar and cut into square and serve with whipped cream or vanilla ice cream. ****** Blueberry muffins https://www.flickr.com/photos/jshontz/7159612575 Ingredients 300 gms self-rising flour 150 gms brown sugar powdered 150 gms fresh or frozen blueberries 1 egg lightly beaten 180 ml buttermilk 125 ml vegetable oil Method: Grease a six-hole muffin pan. Sift all the dry ingredients together in a large mixing bowl. Stir in the remaining ingredients and mix well with a metal spoon. Spoon into muffin tins, bake in a preheated oven for 200c/ gas mark 6 for about 20 minutes. ***** Breakfast blueberry and ricotta pancakes https://www.flickr.com/photos/68147320@N02/10659134496 Ingredients: 225 gms self-rising flour 2 tbsp castor sugar 1 tsp ground cinnamon 2 eggs 250 ml butter milk 60 ml milk 240 gms ricotta 100 gms fresh blueberries Melted butter and maple syrup as needed Method: Combine the flour, sugar, and cinnamon powder in a large bowl. Whisk the eggs, butter milk and milk in a separate bowl until just combined. Pour into the flour mixture and stir until just combined. Fold in the ricotta and blueberries Cover with the plastic wrap and set aside for about 30 minutes to rest. Heat a large non-stick frying pan over medium heat. Lightly brush with melted butter. Drop two ¼ cups of the batter into the pan to form two 10cm discs. Cook for 2 minutes or until bubbles have risen to the surface and the pancakes are golden underneath. Turn with spatula and cook for a further 1-2 minutes or until just cooked. Transfer to a plate and cover with foil. Repeat in 5 more batches, with the remaining batter to make 12 pancakes. Place the pancakes on serving plates, drizzle with maple syrup and top with extra berries if desired. Hope you enjoy making these recipes and if you have any other interesting blueberries recipes, you may share it here...

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