Yes my love affair with Blueberries shows no sign of ending anytime soon. I absolutely adore these vibrant little blueberry pearls. Whats not to love about them , the fact that they are packed with vitamin C, the beautiful luminous blue colour or that they taste absolutely delicious and so so versatile. – you can put them in smoothies, porridge eat them on their own (I’m guilty of this).
My kids adore them in Smoothies, blueberries, oatmeal, honey and yogurt all blended together sometimes with frozen banana slices. They will take this over cereal any day of the week
Me as usual I love-baking with them. Scones, Muffins, bread to name but a few. This recipe is one of my favorites, blueberries teamed up with lemon, this partnership is definitely a marriage made in heaven.
You can se fresh or frozen blueberries.- they are equally good in this recipe
toss fresh blueberries in flour it stops themsinling, and I always use a baking spray to grease the tin
I’ts a very simple recipe and looks lovely in a ring or a bundt tin but I have tried it in a loaf pan as well and was equally as good
It is very worthwhile to make the blueberry coulisglaze for the top, because you can use any leftovers in scones or bread and butter pudding..will put the recipe up for that soon it is so delicious and comforting, but if your short on time just make a simple vanilla or lemon glaze and drizzle on top
Simple Blueberry Coulis
50g caster sugar
½ tsp vanilla extract
Put the blueberries and sugar into a small pan with 100ml water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little. It will thicken to almost jam like as it gets colder yum
- 80g butter, softened
- 4 ounces ( I tub) cream cheese, softened ( I always use full fat Cream Cheese in this recipe)
- 500g sugar
- 4 heaped tbsp of lemon curd
- 3 eggs
- 1 tbsp grated lemon zest
- 2 tsps vanilla extract
- 200g fresh or frozen unsweetened blueberries
- 360g plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- (8 ounces) Greek yogurt (vanilla or lemon)
- 125g confectioners' sugar
- 2 tablespoons lemon juice
- BLUEBERRY COULIS
- 250g blueberries
- 50g caster sugar
- ½ tsp vanilla extract
- Preheat oven to 180c
- Grease a ring tin, I always use some baking spray for this so much easier.
- In a large bowl, cream the butter, cream cheese and sugar until blended together
- Add eggs, one at a time, beating well after each addition mix in the lemon zest and vanilla.
- Stir in lemon curd
- toss blueberries with 2 tablespoons flour. (This will stop them from sinking)
- In another bowl, mix the remaining flour with baking powder, soda and salt; add all this the to creamed mixture alternately with greek yogurt, beating after each addition just until combined. Fold in blueberries very gently
- Pour batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in the tin for 10 minutes before removing to wire rack to cool completely.
- Put the blueberries and sugar into a small pan with 100ml water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
- Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
- In a small bowl, mix confectioners' sugar and lemon juice until smooth
- Drizzle the coulis & the glaze over the cooled cake and top with some Blueberries for decoration
this would work equally as well in a bundt or loaf tin
SUBSCRIBE TO MY BLOG
[osd_subscribe categories=’blog,news-articles’ placeholder=’Email Address’ button_text=’Subscribe Now!’]