Continuing from my earlier post ‘Beating the blues…with Blueberries‘
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
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
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…
