Recently, i noticed that the stores were carrying blueberries from Chile. They are pretty big and most importantly on the sweet side which were quite rare. On top of that, they were cheaper than the American ones. What a bonus, good time to overload on some antioxidants!
I even went to the extent of contemplating whether I should buy some extra boxes and freeze them for future use. I actually did some research on how to freeze them :). Apparently, all one needs to do is to wash and dry them before putting them in one flat layer and smaller single usage volumes for ease of use.
These two new bakes are the results of the blueberry hoarding.
1. Blueberry with Lemon Sugar Muffin
Blueberry muffins are common but to have them with lemon sugar toppings made them special. Added to that, the recipe called for yoghurt making them soft and light. They were really yummy. I made them twice, the second batch was for a friend. For the second batch, I added part of the lemon sugar in between to give the muffin a more overall lemon tang because i felt that having it on top wasn't good enough for me! Having them on top means one can only enjoy the lemon tang with every bite if you have a mouth which is big enough to make a bite from top to bottom! Besides that, I used slightly lesser sugar (5%) and also baked it at 200C. I am not sure if it's my oven temperature but I realised that anything lesser doesn't give my muffins a nice dome. I am glad to say that it got good review from my friend and his family. Yeay! The recipe is listed below for my friend who wants to try making it at home :)Recipe
Source :Table for 2 or more
250gm cake/superfine flour (I used All Purpose Plain Flour)1 tsp baking powder
1 tsp baking soda
200gm sugar (I used 190 gm)
1 heaped tsp lemon zest
125gm blueberries
2 eggs
80gm melted butter
200ml plain yoghurt
1. Preheat oven to 180/170C (I used 200C)
2. Sift flour with baking soda and baking powder.
3. Remove 2Tbsp of sugar and combine it with the lemon zest. Set aside.4. Mix the balance of sugar with sifted flour. Set aside.
5. Lightly beat eggs and combine with melted butter and yoghurt.
6. Make a well in the centre of the flour mixture and pour in the eggs mixture.
7. Mix just to combine, never overmix.
8. Put in blueberries and stir lightly to mix only. Do not break the berries.
9. Spoon batter into muffin cups (approximately 12). Just make sure it's only 3/4 full . Top with some lemon sugar (3).
10. Bake for 20-25 minutes or until tester comes out clean.
Alternatively for step no. 9, you can fill half the muffin cup, put some lemon sugar in between before topping up with more batter and lemon sugar again.
2. Blueberry and Plum Yoghurt Cake
I gave in to this one because of the beautiful photos that I saw when i was reading the recipe for the muffins. Similar ingredients meant i won't have too much of leftovers lying in the fridge. There are many variations in terms of the choice of fruits that can be used for this cake. No nectarines lying around, I used plums instead. I was very happy when it turned out looking as nice as the ones I saw on fellow bloggers' blogs (Table for 2 or more and source). It actually lived up to expectation, pretty and tasty too! This time, a friend who tasted it asked me to make a whole cake for her because she couldn't get enough of it with the bit that I could spare :)
Recipe
Source : Piggy's Cooking Journal who adapted from 手のひらサイズのベイクドケーキ
144g butter, at room temperature
100g castor sugar
2 egg
1 teaspoon vanilla extract
144g self-raising flour
2 tablespoon yoghurt
2 nectarines, cut into slices (I used plums for this time around)
Blueberries (Enough to go around )
1. Preheat oven to 180C. Grease 2 small loaf pans.
2. Cream butter and sugar until pale and fluffy.
3. Beat the egg into the batter, followed by vanilla extract. Mix until just combine.
4. Mix in yoghurt, follow by flour. Mix until the flour just disappear from the batter.
5. Pour batter into loaf pan. Arrange fruits on batter according to preference.
6. Bake for 35 minutes or until tester inserted turns out clean.
7. Remove from oven and cool cakes on wire rack.
I gave in to this one because of the beautiful photos that I saw when i was reading the recipe for the muffins. Similar ingredients meant i won't have too much of leftovers lying in the fridge. There are many variations in terms of the choice of fruits that can be used for this cake. No nectarines lying around, I used plums instead. I was very happy when it turned out looking as nice as the ones I saw on fellow bloggers' blogs (Table for 2 or more and source). It actually lived up to expectation, pretty and tasty too! This time, a friend who tasted it asked me to make a whole cake for her because she couldn't get enough of it with the bit that I could spare :)
Recipe
Source : Piggy's Cooking Journal who adapted from 手のひらサイズのベイクドケーキ
144g butter, at room temperature
100g castor sugar
2 egg
1 teaspoon vanilla extract
144g self-raising flour
2 tablespoon yoghurt
2 nectarines, cut into slices (I used plums for this time around)
Blueberries (Enough to go around )
1. Preheat oven to 180C. Grease 2 small loaf pans.
2. Cream butter and sugar until pale and fluffy.
3. Beat the egg into the batter, followed by vanilla extract. Mix until just combine.
4. Mix in yoghurt, follow by flour. Mix until the flour just disappear from the batter.
5. Pour batter into loaf pan. Arrange fruits on batter according to preference.
6. Bake for 35 minutes or until tester inserted turns out clean.
7. Remove from oven and cool cakes on wire rack.
