Blueberry and Orange Bundt Cake with Orange Mascarpone Drizzle

A deliciously moist and moreish cake with the tangy zing of oranges and the lusciousness of blueberries. The combination of flavours are a match made in heaven.    

Grease and flour a 6" Bundt tin or a 1lb loaf tin

For the cake:-   for cups see below 

175g /6oz each of self raising flour, softened butter, caster sugar
3 eggs
175g Fresh Blueberries
2 oranges zested
2  tablespoons plain (all purpose flour)
the juice of  ½ orange

Measurements in Cups
(  1½ cups Self raising flour, ¾ cup superfine sugar, ¾cup/1½ sticks softened butter)  1 cup blueberries, 3 eggs, 2 tbsps all purpose flour) 

For the glaze 

2 tbsps Mascarpone Cheese
the zest of 1 orange ( reserve a little for decoration)
3 tbsps icing (confectioners sugar)
a little of the remaining orange juice 

method,

Before you start baking...roll the blueberries in the plain flour, making sure they are well coated to prevent them from sinking in the cake. 

Heat the oven to 160c/325f/gas 3

Cream together the butter & sugar until light & fluffy
add the eggs one at a time until well combined...  beat well with each addition
Carefully fold in the flour and half of the orange zest
Add the blueberries
Mix gently through the batter
Add to the tin.
Should come around 2/3rds of the way up the tin
Place any excess batter in a smaller tin/dish to bake later on  

Bake for approx 35 mins... check to see if baked right through by placing a skewer towards the centre of the cake.   It should be golden brown with no wobble and the skewer should come out clean. If not quite ready then check at 5 minute intervals until cooked through.

Leave in the tin for at least 10 minutes before turning out carefully and leaving to cool on a wire rack.

Make sure the cake is cold before glazing it. 

The Glaze :-

To make the glaze,
combine the mascarpone cheese with the icing sugar & zest and add enough orange juice ( a drop at a time) to form a thick running consistency

Drizzle over the cake, leave to set a little before serving
Sprinkle over a little orange zest   

Serve & enjoy

This cake should keep for a few days in an airtight container

Blueberry Crumble Bars

                                                      Blueberry Crumble Bars

                          

Easy peasey recipe. You don't have to use only blueberries, this works well with fresh raspberries, blackcurrants, peaches and good old apple spiced up with a little cinnamon. You can be as imaginative as you like. Remember to add a little sharpness to the fruit, here I've added lemon zest & juice but orange works so well with Blueberries too.

>

You will need a 24/24cm 9x9 square baking tin or the equivalent. Greased and lined with baking parchment

If you prefer to measure your ingredients rather than weigh click onto this link Easy Conversion Chart

Set the oven to 190c/375f/gas 5 

>

Recipe.

>

the filling

>

400 gms fresh blueberries  2 cups

2 tsp cornflour

2 tbsp freshly squeezed orange or lemon juice

Mix together in a bowl

>

the crumble

>

250 gms self raising flour                          2 cups

100 gms porridge oats                              1 cup

150gms granulated sugar                          1 cup 

250gms Butter or Margarine                       8oz

level tsp cinnamon

pinch of salt

Zest of either 1 orange or 1 large lemon

1 egg beaten

>

In a large bowl and using your fingers crumb the flour, oats. butter, cinnamon and salt together until it resembles rough breadcrumbs

Add the zest

Mix in the beaten egg

>

split into equal halves

>

Press the first half into the base of the baking tin, making sure it forms a firm base

>

Add the blueberries etc

>

Sprinkle over the remaining crumble

>

bake for around 25 mins or until the crumble is golden brown with a few blueberries oozing through...delish

>

leave still in the tray on a wire rack until completely cold

>

cut into bars, slices, whatever you choose.

Blueberry Crumble Bars...I've had so many requests for this recipe that I've at long last blogged it. I've got... Posted by La Difference Catering on Monday, 11 May 2015 Blu

Blueberry and Yoghurt Scones with Lemon Curd



Blueberry & Yoghurt Scones with Lemon Curd

Don't you just love scones. As a child our Sunday tea always had a plateful along with a Victoria Sandwich or a fruit cake.  I really should make them more often. These quite literally took me all of 5 minutes to throw together and another 10 minutes to bake. Such little effort but everyone thinks I've been slogging away in the kitchen all day when I do make them.
The lemon curd is also a quick cook. You really don't have to stand over a simmering pan for ages, just keep a very keen eye on the microwave as the curd cooks, it will burn if you're not vigilant. 
These Blueberry, Yoghurt scones are just delicious. The Yoghurt in the dough gives them such a good rise while keeping them lusciously moist. Lemon & Blueberry is such a fabulous combination and this will make a complete change from the regular Devon or Sultana scones that accompany afternoon tea. I really hope you enjoy them

For the Lemon Curd
this is a very quick recipe using the microwave.

zest of 3 lemons
250 ml lemon juice
100g melted unsalted butter
200 g caster sugar
3 eggs

In a microwavable bowl
Whisk the eggs & sugar, add the lemon juice & zest & stir
Add in the melted butter
Cook on a medium heat for 1 minute blasts and give a good stir after each minute
When the mixture is thick enough to coat the back of a spoon it is ready.
Pour into sterilised jars.
Can be kept in the fridge for up to a month.

For the scones. set the oven to 220c/7gas/425F

225g / 8oz Self raising flour
half a teaspoon of baking powder
a pinch of salt
sieve these dry ingredients together
1.50 oz/40g  butter or margarine
1 and a half tbsp caster sugar
zest of 1 lemon
2 tbsp plain yoghurt & 1 egg beaten together
around 3oz/75 g Blueberries

Rub the butter into the sieved dry ingredients until it resembles breadcrumbs
Add the lemon zest and sugar and mix through.
add the Blueberries
Make a well in the centre of the bowl and add the egg & yoghurt
Gently bring together to form a soft dough.
Flour your work surface.
Gently press down the dough & roll lightly until it is around 1" 2.5 cms thick
Cut out with a 2"/ 5cm into around 12 scones
Place on a greased oven tray.
Brush with a little milk.

Bake at the top of the oven at 220c/ gas 7/425f for around 10/12 minutes

Serve with the lemon curd, whipped cream or as I like them with Thick Greek Yoghurt


http://www.recipesformyboys.com/2012/05/thursdays-treasures-week-36.html