As we all know, blueberries are a super food. I take this to mean that this is a health food cake!
• 1/3 c brown sugar
• 300 g blueberries, plus extra to serve
• 1 ¾ c plain flour
• 1 c caster sugar
• 2 ½ t baking powder
• ½ t cinnamon
• 1 egg
• ¾ c milk
• 1/3 c vegetable oil
• Finely grated rind of 1 lemon
Preheat oven to 180 C. Line a 20cm round cake pan with baking paper. Sprinkle base of cake pan with brown sugar and then spread 150 g of blueberries evenly over the sugar.
Sift dry ingredients into a large bowl and mix well. Add remaining blueberries and mix to coat.
Whisk together egg, milk, oil and lemon rind. Add to dry ingredients and mix until well combined. Pour into the prepared pan and bake for 45-50 minutes or until skewer inserted into the centre comes out clean.
Stand for 5 minutes before turning out onto a plate. Serve warm or at room temperature with extra blueberries and thickened cream.
The holiday season is still in full swing, but now that Christmas is over we can start to cut back on some of the excess. A good way to start is to begin the day with a berry smoothie. They taste so good it’s kind of amazing that they are healthy!
- 1 c blueberries (or raspberries – fresh or frozen)
- 1 banana
- 1 c Greek style yoghurt
- 1/2 t cinnamon
- 1 c milk – or enough to create the right consistency
Toss it all in a blender – whiz it up, serve and enjoy! A filling and delicious breakfast that will keep you going for hours!
This cake recipe is from petit4chocolatier, one of my favourite blogs, and a source of regular inspiration. For me the blueberries make it a great springtime cake, and I love the sweet crunchy crumble topping.
- 1 cup of flour
- 2 tablespoons of granulated sugar
- 4 tablespoons of light brown sugar
- 1 tsp. baking powder
- ¼ tsp. salt
- 5 tablespoons of melted butter
Combine all ingredients except butter in a bowl and mix well. Add butter and mix until well combined and mixture becomes crumbly. Set aside.
- 1 ¾ cup of flour
- 2 ¼ teaspoons of baking powder
- ½ tsp. salt
- 1 tsp. nutmeg
- 1 cup sugar
- 2 large eggs
- ½ cup of olive oil
- ¾ cup of 2% milk
- 1 tsp. vanilla
- 1 ½ cups of blueberries
Grease four 12 x 12 cm cake pans with butter. Preheat oven to 375C.
In a large bowl combine flour, baking powder, nutmeg and salt.
In a smaller bowl, beat sugar, eggs and oil until well mixed. Beat in milk and vanilla until mixture is smooth. Add to flour mixture and stir until well combined. Add blueberries and mix gently.
Pour mixture into prepared pans, and top with crumble mixture. Bake 35-45 minutes. Cool in pans before removing, and leave to set for at least an hour before serving.
Before I had kids I used to brag that there was no way I would ever turn into a team sport groupie. In particular, I claimed that I would never ever EVER become a soccer mom. But then, Sprog No.1 became addicted to the game. My little soccer player lives to play. There is no such thing as too much soccer. He plays two games per week, trains three times, he plays in the back yard and at school, he plays soccer on the Wii and iPod, and he watches it on TV. He dreams of playing for Australia.
One day at a game I heard a loud raucous voice screeching “just kick the ball!!”. For split second I thought “who was THAT?”, and then I realised it had happened. I had morphed into a Soccer Mom without even seeing it coming.
I have since learned the value of having a chair and a magazine so that I can distance myself from the very tense games!
Now the soccer season hasn’t quite drawn to a close, so I still have oranges to use up. This week’s game didn’t end well, so I had a sad little soccer player to bring home. So this was a little treat for him, a bit of comfort food while licking his wounds…
This loaf is adapted from a very old recipe of my grandmother’s. She loved making all sorts of bread, especially sweet breads. This one is quite dense, has a lovely deep colour and a texture very much like a yeast bread.
- 1 ½ sifted plain flour
- 1 ½ wholemeal flour
- 3 t baking powder
- 1 t salt
- ¼ t baking soda
- ¾ c raw sugar
- 3 eggs, well beaten
- 2/3 c orange juice (fresh is best, and pulp is OK)
- ½ c milk
- ½ c melted butter
- 1 c fresh or frozen blueberries (don’t defrost if using frozen)
- 1/2 c roasted cashews, chopped (I crush lightly with mortar and pestle)
Preheat oven to 175C and line a loaf pan with baking paper.
Sift dry ingredients together in a large bowl. In a separate bowl, combine well beaten eggs with juice, milk and melted butter. Pour egg mixture into the dry ingredients and mix well. Add berries and nuts. Pour into pan and back for about 45 minutes or until browned and a skewer inserted comes out clean.