sliced lemon blueberry bread cake
food, health, home

Lemon Blueberry Bread

#onecakeaweek

The cake for this week is a bread that is really a cake.

Blueberries are in season here at the Home by the Sea. Blueberries the so-called Superfood packed with antioxidants means this bread-like cake can legitimately claim the label of a healthy home-baked food.

You will find it especially delightful served warm with a cuppa.

Recipe for Lemon Blueberry Bread

Ingredients

  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 large eggs, at room temperature
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup light or low-fat milk
  • 2 tablespoons grated lemon zest
  • 1 cup fresh or frozen blueberries
  • 1/2 cup chopped walnuts

Glaze

  • 2 tablespoons lemon juice
  • 1/4 cup sugar

Directions

  1. Preheat oven to 350° F or 175° C
  2. In a large bowl, beat the butter, sugar, lemon juice and eggs.
  3. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition.
  4. Fold in the blueberries, nuts and lemon zest.
  5. Transfer to a greased 8×4-in. loaf pan.
  6. Bake for 50 minutes or until a skewer inserted in the centre comes out clean.
  7. Cool for 10 minutes before removing from pan to a wire rack.
  8. Combine glaze ingredients; drizzle over warm bread.
sliced lemon blueberry bread cake

Recipe Variations

Because of its lemon base you can replace the blueberries with raspberries or any other bey in season. Or you could turn this into an orange cranberry bread by using orange juice and cranberries. Cherries and almonds also pair beautifully with either lemon or orange.

Using full fat milk, will mean the bread will keep moist for longer.

A Home by the Sea
food, health

Raspberry Buttermilk Cake

Cake with Cinnamon and White Chocolate Options

#onecakeaweek

This week’s Cake at the Home by the Sea is delicious served with tea or coffee or can be versatile enough for a dessert treat if served with some vanilla yoghurt, cream or ice cream drizzled with Raspberry Coulis.

IMG_20141026_202813

Raspberry Buttermilk Cake Recipe

Ingredients

  • 130g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 55g unsalted butter, at room temperature
  • 145g sugar, plus a further 1 1/2 Tablespoon sugar, divided
  • 1/2 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest (optional)
  • 1 large egg, at room temperature
  • 1/2 cup well-shaken buttermilk
  • 1 cup (approx 140g) fresh or frozen raspberries

Topping:

  • 1 dessertspoon butter, (melted)
  • 1 tablespoon cinnamon (sprinkled over the top)

Method

  1. Preheat oven to 205°C/400°F
  2. Butter and flour a 20cm round cake pan.
  3. Whisk together the flour, baking powder, baking soda and salt and set aside.
  4. Beat the butter and first measure of sugar with an electric mixer at medium-high speed until pale and fluffy.
  5. Beat in the vanilla extract and lemon zest. Add the egg and beat well.
  6. Switching the mixer to a low speed, mix in the flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. Ensure that each time you only mix until just combined.
  7. Transfer the batter into the cake pan and gently spread to fill the pan. Scatter the raspberries over the top and sprinkle with the final 1 and 1/2 tablespoons of sugar.
  8. Bake until cake is golden and a skewer inserted into the center comes out clean, which should take between 30-35 minutes.
  9. Cool the cake for 10 minutes then turn out onto a rack to cool completely, then brush melted butter on top and sprinkle with cinnamon.

Variation: Add 100g  white chocolate buds to the mix prior to adding the raspberries.

There are more cake recipes here: #onecakeaweek

Eat sign
building, food, home

Ju-Lyn’s Orange and Blueberry Cake

Firstly, this is not a post about Corona, so if you want something a little juicier, you might check out some recent posts on StPA.

Ju-Lyn’s wonderful Orange and Blueberry Cake


Truthfully though, I have to admit that I was tempted to call this Corona cake, not just because I cooked it for the first time, in these panic-ridden days, when the Corona virus is causing havoc around the world, but primarily because of the stunning way my blogger friend, Ju-Lyn presented it. There are several layers to this cake and it is decorated with blueberries like a crown – (hence the reference to ‘Corona’, which means ‘Crown’). But then, I was worried that Ju-Lyn might take offence at my referencing something like that, so I will call it- Ju-Lyn’s Mini Cakes.

Ju Lyn blogs at All Things Bright and Beautiful and very kindly shared her recipe for this delicious sounding cake with me, before it was posted on her own blog. That is a measure of her kindess. Thanks, Ju-Lyn!

Cake Recipe

I have to admit that I changed the original aesthetic slightly, as I was a little pushed for time, and I am not a big fan of butter cream icing, even though the Moth, (the “Man of the house”), just loves it. [He does better to watch his calories, you see.]

Ju-Lyn’s Orange Blueberry Mini Cakes

Ingredients

  • 130 g Self Raising Flour
  • 110 g Caster Sugar
  • 1 egg
  • 1/4 teaspoon baking powder
  • Zest of one orange and a little juice
  • Pinch of Salt
  • 150 g Sour Cream
  • 40 g melted butter
  • 50 g fresh blueberries
  • Few extra blueberries for cake toppers

Method

  1. Mix flour sugar and baking powder together in a bowl
  2. Mix together eggs, the zest of orange and a little juice – I used a teaspoonful
  3. Add wet ingredients to dry and mix throughly
  4. Mix in melted butter and sour cream.
  5. Gently fold in the blueberries
  6. Place in muffin trays, lined with paper cases, if you wish.
  7. Scatter a couple of extra blueberries on top of each cake.
  8. Bake at 160 degrees Celsius for 25 minutes
  9. Testing with a skewer to see if the cake is cooked.
  10. Allow to cool and serve with a dusting of icing sugar if desired.

Insider Tips:

  • You can make one large cake with this mix but bake for 40 – 50 minutes.
  • Double the ingredients for a layer cake and ice all over with buttercream.

More Cake Recipes

I have previously posted another of Ju-lyn’s wonderful recipes for Honey Spice Cake, which is now a staple on Sunday mornings, at the Home by the Sea.