Posts Tagged ‘blueberry’

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While browsing through the food pictures from last year, I came across above picture and thought to post it on the blog. Its not one of the best pictures I clicked but I did not get time to bake this cake again for new pictures. There are too many dishes to experiment with and hence most of the times I am not able to re-create my old recipes. I love this cake for its sweet and tangy taste. The sweetness comes from blueberry and tangy taste comes from fresh squeezed orange juice. In the picture you can see how hastily I cut the cake before it cooled down. I am just like that – impatient. I couldn’t wait for the cake to cool down to have a good slice as I wanted to taste it so badly. That will be my advice and tip for any cake – make sure that the cake is not hot/warm and is cooled before cutting the slice from it. You will get the best slice of cake if kept in freeze for at least one hour.You can relish this cake with a cup of milk, coffee or tea. This cake can be a prefect gift to someone you love, someone special like mom as mother’s day is nearby. 

Ingredients :-

All purpose flour 1 and 1/2 cup minus 3 tablespoon
Blueberries 1 cup
Orange juice 1/2 cup
Orange zest 1 tablespoon
Sugar 1 cup
Baking powder 1 and 1/2 teaspoon
Baking soda 1/2 teaspoon
Salt 1/2 teaspoon
Yogurt 1/2 cup
Cornstarch 3 tablespoon
Oil 1/2 cup
Vanilla essence 1 teaspoon

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Method :-

  • Preheat oven to 350 degree Fahrenheit.
  • Coat a 9×5 inch loaf pan well with non-stick cooking spray or butter. You can even line the bottom of pan with parchment paper.
  • Wash the blueberries and pat them dry with a kitchen towel. Add some all purpose flour to the blueberries once they are dry and give a good mix. Keep it aside.
  • Sieve the all purpose flour/maida along with cornstarch/cornflour twice to ensure the even mixing.
  • Mix yogurt and sugar in other bowl and add baking powder and baking soda and let it rest for 2-3 minutes so that mixture turns bubbly and frothy.
  • After the mixture turns frothy add oil, vanilla and orange juice to it. Mix well.
  • Add the flour mixture one tablespoon at a time to the wet mixture and mix well. Do not over mix.
  • In the end add the blueberries and orange zest and fold them gently.
  • Put the batter into the prepared loaf pan and bake for 45-50 minutes or until toothpick inserted comes out clean.
  • Allow to cool it on wire rack. Let it completely cool before slicing and serving.

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Notes :-

  • You can use orange flavored orange yogurt to enhance the taste
  • You can use cranberries instead of blueberries or mix of both as as both goes well with orange 
  • If you see the top browning too fast loosely cover the cake with aluminium foil.
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There are times when I feel so lazy to cook daily routine food and want to do something else to make things more exciting. That’s the time when baking comes to my rescue. Baking is an art new to me which I am acquiring slowly and steadily. I love baking be it cakes, muffins, bread etc. It brings me inner joy and pleasure and make me forget all the hassles of day-to-day life. These days I have been experimenting more of ‘egg less’ cakes as I am still learning it. Its fascinating and exciting to see that cakes can still be as moist and fluffy as they are with eggs. Most of my ‘egg less’ baking involves less butter and hence a guilt free delight. I dedicate this yummy muffin recipe to all blueberry lovers. I love blueberry in any form and what would be more appealing than a blueberry muffin or a cake. Its one of my favorite cake. You can even frost this muffins with blueberry mousse to make wonderful cupcakes. I will try for sure and will update my blog accordingly. Till then enjoy this!
Ingredients :-

All Purpose Flour
1 and 1/2 cup minus 3 tbsp
Fresh Blueberries
1 Cup
Cornstarch
3 tbsp
Plain Yogurt/Curd
1 cup
Oil
1/2 cup
Sugar 3/4 cup
Baking Powder 1 tsp
Baking Soda
1/2 tsp
Vanilla Essence
1 tsp

Method :-

    • Wash and dry  the blueberries with kitchen towel and sprinkle 1-2 tsp all purpose flour. Keep aside.
    • Preheat oven to 350 degree Fahrenheit/ 180 degree Celsius.
    • Line the muffin tray with muffin liners.
    • Sieve the all purpose flour and cornstarch together twice or thrice to ensure that they mix evenly. Keep it aside
    • Mix curd and sugar in big bowl well. Add the baking powder and baking soda and mix well. let it rest for 3-4 minutes.
    • Now you can see the mixture slightly frothy. Now mix oil and vanilla well to it.
    • Add the flour in batches and mix well so that no lumps remain.
    • Add the blueberries to the mixture and mix evenly.
    • Spoon 3/4th of the prepared muffin liner with batter.
    • Bake for 20-25 minutes or until toothpick inserted comes clean.
    • Cool over on a wire rack.

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Note :-

  • Do not forget to sprinkle some All purpose flour on blueberries so that blueberries doesn’t sink to bottom.
  • Do not beat batter after adding blueberries.
  • Sieving is important part. Don’t miss that as it ensures the even mixing and remove lumps if any.