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Blueberry Bundt Cake

Blueberry Bundt Cake

blueberry bundt cake

This cake has a hole in it! (Bonus points if you get that reference!)

This is my first foray into the world of bundt cakes and it definitely won’t be the last. Decadent layer cakes with silky buttercream are probably my favourite bake to create, but sometimes a simple slice of cake with a cup of tea can be exactly what you need. And is just the right amount of sweet without making your teeth hurt!

I have a bit of a strange relationship with blueberries. I find the texture of them so weird that I struggle to eat them raw. The taste however, I love! If there’s muffins going, I’ll always opt for a blueberry (or banana nut actually!). And to me, this bundt tasted exactly like a super sized blueberry muffin – so good!!

With the addition of sour cream as well as the blueberries the bundt was so moist and kept really well for 3-4 days after baking. Definitely one to bake on a Sunday and take to work for a few days…and make all your colleagues jealous!

blueberry bundt cake

The bundt baked so beautifully in the tin and came out so easily! I was really worried it might get stuck, but greasing and flouring liberally seemed to do the trick. It spent 50 minutes in the oven, but crucially I left it in the tin for another 10 minutes after I’d taken it out of the oven. This helps when you’re removing the cake from the tin, as you’ve given it a chance to firm up slightly.

As you can see from the pictures I didn’t fair too well with my blueberry distribution, as mine sunk to the bottom and stuck to the sides. To help prevent this you need to coat your blueberries (or any fruit!) in some of the flour from the recipe. A thick batter also helps to suspend the fruit. Though, unless you’re baking for Mary Berry it doesn’t matter too much! It’ll still taste just as good 🙂

blueberry bundt cake

blueberry bundt cake

I had toyed with the idea of adding a simple lemon icing, but once it was baked I thought it looked so pretty with the blueberries poking through the top of the bundt that a simple dusting of icing sugar was all it needed. It also meant you could see the pretty pattern created from the bundt tin!

I was so pleased with how this turned out, and had two taste testers adding their praise! Don’t be put off if you don’t have a bundt tin either, as you could definitely still make the recipe. Baking times might need to be adjusted depending on the size of your tins however.

Let me know if you love it as much as I did! 🙂

Blueberry Bundt Cake

Blueberry Bundt Cake

Ingredients

  • 375g plain flour
  • 3tsp baking powder
  • 1tsp bicarbonate of soda
  • 1tsp salt
  • 180g unsalted butter
  • 335g caster sugar
  • 4 large eggs
  • 2tsp vanilla extract
  • 225g sour cream
  • 290g blueberries (coated in 1tsp of the plain flour)
  • icing sugar for dusting

Instructions

  • Preheat the oven to 175C/Gas Mark 4 and liberally grease and flour your bundt tin.
  • In a bowl sift together the flour, baking powder, bicarb and salt. Then set aside.
  • In a large bowl beat the butter and sugar together using an electric whisk until light and fluffy. Then add the eggs one at a time, making sure to beat well after each addition. Then beat in the vanilla.
  • Alternating with the sour cream, slowly beat in the flour mixture in three additions making sure to end with the flour. Beat until just all combined, making sure to scrape down the sides. The mixture will be very thick.
  • Using a silicone spatula, carefully fold in the blueberries. Then pour the mixture into the prepared bundt tin and place in the oven for 50 minutes or until a cake tester inserted into the centre of the cake comes out clean.
  • Place the tin onto a wire rack, and let the bundt cool in the tin for 10 minutes. Then remove from the pan and cool completely. Dust with icing sugar before eating.
  • Notes

    Bundt keeps well for 3-4 days in an air-tight container.

    http://bakingwithaimee.com/2018/01/28/blueberry-bundt-cake/

    Pea and Ham Muffins

    Pea and Ham Muffins

    pea and ham muffins

    I knoww, I know. Savoury muffins! Who am I?! But divisive though they may be, I have to say I’m a fan. Especially pea and ham flavoured, though I like pea and ham flavoured everything so its no real surprise.

    Fresh from the oven for a weekend brunch with a smear of butter these muffins are just divine! And a nice change from a sugary buttercream covered cupcake!

    pea and ham muffins

    pea and ham muffins

    Muffins, although not exactly healthy, are a really lovely breakfast that aren’t too heavy but still feel like a real treat. They’re super easy to whip up in the morning, and as you can eat them warm they’re perfect for a lazy morning.

    You’ll need to put the peas out to defrost for 5 or so minutes, but other than that no prep is required. For me, the strong flavour from the ham is the real star of the show here with the peas complementing perfectly. You could add some cheese to the mixture aswell, as the batter is quite versatile!

    pea and ham muffins

    It makes a very thick batter, so don’t be alarmed. But make sure the batter is spread evenly in each muffin case before you bake, so that each muffin cooks evenly.

    The muffins definitely taste best on the day of baking, so you might need to invite a few friends round to share. Or if not, they can be popped in the microwave for 30 seconds to freshen up again.

    Let me know if you’re a savoury muffin fan, and if you give these a whirl! 🙂

    Pea and Ham Muffins

    Yield: 12 Muffins

    Pea and Ham Muffins

    Ingredients

    • 300g plain flour
    • 1 tbsp baking powder
    • 1/2 tsp bicarbonate of soda
    • pinch of salt
    • 2 large eggs
    • 250ml whole milk
    • 85g unsalted butter, melted
    • 70g peas, defrosted
    • 60g cooked ham, cut into small chunks

    Instructions

  • Firstly, preheat the oven to 190C/Gas mark 5 and line a 12-hole muffin tin.
  • In a large bowl sift the flour, baking powder, bicarb and salt together. Then in a jug, whisk together the eggs and milk.
  • Make a well in the centre of the dry ingredients and pour in the egg mixture, using a hand-held electric whisk on a low speed. Once all of the ingredients have combined, add in the melted butter and mix again on a medium speed until the batter is smooth.
  • Stir in the peas and ham by hand, making sure they are evenly distributed in the batter.
  • Finally, evenly spoon the mixture into the muffin cases and bake for 25 minutes or until the tops of the muffins are golden. Allow to cool in the tin for a few minutes, before transferring to a wire rack.
  • Eat warm with a smear of butter.
  • Notes

    http://bakingwithaimee.com/2018/01/21/pea-ham-muffins/

    Peanut Butter Energy Balls

    Peanut Butter Energy Balls

    peanut butter energy balls

    Is it too late to say Happy New Year? I hope 2018 has treated you all well so far, and you aren’t beating yourself up too much over new years resolutions!

    After the gluttonous festive period I thought I’d go down the slightly healthier route for my first bake back, with peanut butter energy balls. Bake is a bit of a stretch, as they take about 5 minutes to make and only see the inside of a fridge. But they’re so tasty I couldn’t not share the recipe!

    peanut butter energy balls

    Energy balls are abit of a ‘trendy’ bake, but don’t let that put you off. They’re full of goodness, and really do give me an energy boost throughout the day.

    The energy balls are simply dates, oats, peanuts, peanut butter and a dash of oil to bind. Medjool dates are best to use as they’re super soft and sweet, but regular dry dates are fine to use too – and easier to find! You’ll just need to soak them in some warm water for 5 minutes first to soften up.

    The texture of the energy balls is what I really love. They’re almost chewy, and substantial enough that you feel like you’ve had a proper snack. Not like some ‘healthier’ snacks which leave you feeling just as hungry. They’re also sweet enough that you feel like you’re having a treat, but not sickly so!

    peanut butter energy balls

    All you need to do is blitz the oats and peanuts in a food processor then add the dates, peanut butter and oil. Roll them into balls and then chill for at least 20 minutes before eating them. It’s really as simple as that!

    They can then be kept in the fridge for a few weeks, which is great as the mixture makes about 25 balls. Pop some in your lunch box to keep you going through that 3pm slump! Or have a couple as a post-dinner treat!

    Peanut Butter Energy Balls

    Yield: 25 balls

    Peanut Butter Energy Balls

    Ingredients

    • 400g medjool dates (or dried dates, if you can't find medjool)
    • 100g oats
    • 100g roasted peanuts
    • 4tbsp organic peanut butter
    • 1tbsp vegetable oil

    Instructions

  • Pit the medjool dates and leave to the side. Or if using dried dates, place them in a bowl of warm water for 10 minutes.
  • Place the oats and peanuts into a food processor and blend until combined. Then add the dates, peanut butter and oil and blend until you form a thick paste.
  • Roll them into balls and place in the fridge to firm up for 20 minutes before eating.
  • Notes

    Energy balls can be kept in the fridge for a few weeks.

    http://bakingwithaimee.com/2018/01/10/peanut-butter-energy-balls/

    2017 Top Posts

    2017 Top Posts

    As 2017 draws to a close, I thought I’d take a look back at my most viewed posts throughout the year. It’s been a year of extravagant cakes, decadent tarts and edible gifts and some of my favourite food photography to date!

    So kicking off proceedings, spot five is filled with my Pistachio and Raspberry Financiers.

    pistachio & raspbeery financiers

    Financiers are one of my absolute favourite cakes, especially when flavoured with pistachio. Head to the post for a full lesson in their origin, their name will suddenly make sense once you do!

    They are so moreish and stay SO moist from the ground almonds. The fresh raspberries in the cakes give such a good tart kick, and mean you have to eat them all fairly quickly…you can thank me later!

    bakewell-tart

    Next up is a classic Bakewell Tart – which I’m so glad made the top five because its suchh a good tart!! The crisp pastry, the tart jam and the almondy frangipane topped with flaked almonds is just the dream! And it always bakes well, its a classic for your repertoire.

    Staying with the tart theme, in third place is my Pear and Frangipane Tart. A signature bake for me and always highly requested in my household! The pears are poached before baking in the tart, so they are super tender but still add a really nice texture to the tart. There’s frangipane and flaked almonds galore again – I’m glad we’re all in agreement at how yummy it is!

    Raspberry & Almond Layer Cake

    Runner up for 2017 is my Raspberry and Almond Layer Cake. I actually made this back in 2016 for my mum’s birthday. I wanted to combine her favourite flavours but also keep the decoration quite fun and almost childlike! It turned out one of the tastiest cakes I’ve ever made. The combination of ground almonds and fresh raspberries makes it SO moist and so flavourful. The swiss meringue buttercream keeps the cake feeling light too, meaning you can have a bigger slice!

    viennese-whirls

    Now we come to the winner, the most viewed post of 2017 (and 2016 coincidentally!) are my Viennese Whirls. They’re absolutely a worthy winner and are a favourite in my house too! I really think I’ve perfected this recipe, making the whirls the perfect pipeable consistency that when baked aren’t claggy but aren’t too crumbly either. The tart jam and sweet buttercream combines perfectly, and makes them so moreish. Definitely a winner in my eyes 🙂

    So now I thought I’d share my personal favourite recipe from 2017 which issss, dun dun dunnnn! My Brushstroke Layer Cake!

    brushstroke layer cake

    The brushstroke pattern was all over Instagram this year and I just think it’s SO beautiful! I really enjoyed trying my hand at it, especially as its wayyy easier than it looks. And tasty as its just chocolate! I made this for my sister’s birthday this year, last year I made her my Buttercream Flower Wreath Layer Cake so god knows how I’m gonna top both next year!? I actually had a bit of a nightmare making this, but you can read about that on the post, as all turned out fine in the end 🙂

    So there we have it, 2017 has been a pretty great blog year for me. I’ve been really happy with the recipes I’ve created and photos I’ve taken! Seems we all love almonds too, with 4 out of the top 5 containing almonds in some way!

    So heres to 2018 and Happy New Year all!