Tag: blueberry

Blueberry and White Chocolate Cake Recipe

Ingredients

150g blueberries

75g butter, cut into squares to soften

Blueberry and White Chocolate Cake Recipe
Blueberry and White Chocolate Cake Recipe

125g caster sugar

250g white chocolate

2 large eggs, beaten

1 teaspoon vanilla extract

150g self-raising flour

How to make blueberry and white chocolate cake

  1. Preheat oven to 180°C
  2. Grease and line (bottom only) an 8 inch square tin.
  3. Break 175g of the white chocolate into cubes. Put the white chocolate cubes in a heatproof bowl. Place bowl over a saucepan of simmering water, but not  have bowl touching water in the saucepan. Remove bowl from heat once white chocolate has melted and cool a little.
  4. Roughly chop remaining white chocolate and reserve.
  5. Cream butter and sugar using an electric mixer.  Add beaten eggs and vanilla and mix through. Add flour in small amounts until all mixed.
  6. Now using a wooden spoon, stir through the melted white chocolate.
  7. Carefully add the blueberries and chopped white chocolate.
  8. Spoon mixture into the prepared tin and bake for 35 minutes. Test by inserting a cocktail stick, it should come out with a few sticky crumbs.
  9. Allow to cool, then cut into squares or rectangle slices.

Notes

The texture of Blueberry and white chocolate cake is like a brownie, a slightly crunchy top with a soft centre.

 

 

Very Berry Jelly Recipe

Very Berry Jelly
Very Berry Jelly

Ingredients for Very Berry Jelly

500ml peach and grape juice
12g Vegegel (2 sachets)
200g assortment of berries  (strawberries, raspberries, blueberries and blackberries)

How to make Very Berry Jelly recipe

  1. Put the berries in a 1 litre mould. Strawberries may need to be sliced if using large ones. Reserve a few berries for decoration.
  2. Put juice in saucepan. Dissolve Vegegel in the juice.
  3. Next put the saucepan over a moderate heat, stirring constantly. It will slowly thicken. Remove from heat just before it boils and pour into the mould.
  4. Cool slightly, then refrigerate for at least 2 hours to allow to set.
  5. Unmould on to a plate to serve. Place the reserved berries to decorate and serve.

Suggestions

Ready made flavoured jellies  can be used. Follow packet instructions to make up to 500ml of jelly.

Gelatine can be used to set juice. Follow packet instructions on how much to use to set 500ml juice.

 

 

Blueberry and Lemon Gluten Free cake recipe

Blueberry and Lemon Gluten Free Cake Recipe
Blueberry and Lemon Gluten Free Cake Recipe

Blueberry and Lemon Gluten Free Cake Recipe Ingredients

100g butter
100g caster sugar
100g ground almonds
2 eggs
90g cornmeal
1 teaspoon baking powder
1 lemon, for zest and juice
100ml natural yoghurt
100g blueberries

How to make blueberry and lemon gluten free cake

  1. Preheat oven to 180°C (160°C if using fan oven). Grease and line a 1kg loaf tin.
  2. Cream butter and sugar with an electric mixer until soft and pale.
  3. Add one egg and about 25g ground almonds, mix, then add the second egg and another 25g ground almond and mix through.
  4. Next add the cornmeal, lemon juice and zest and mix.
  5. Then add baking powder, yoghurt and the remaining ground almonds and mix well.
  6. Stop using electric mixer and stir in the blueberries with a wooden spoon, taking care not to crush the blueberries.
  7. Pour into the loaf tin and bake for 45 minutes.

Disclaimer

As far as I am aware this is a gluten free recipe. If you believe otherwise, send me a postcard and let me know.

Please note this recipe also contains nuts and may not be suitable for people with nut allergies.

 

PS – If you do make my blueberry and lemon gluten free cake recipe, tweet (@HobSpotTweets)/instagram (@HobSpot) me a pic and let me know or post it on my facebook page to show everyone your handiwork.