Yummie blueberry cakes

Blueberry cakes
Blueberry cakes

I’m a huge fan of blueberry muffins. In Belgium, they’re not easy to find (not if you want a really tasty one that is) so it’s always the first thing I buy when I get to London (and the second, and third…). My Hummingbird Bakery Cookbook contains a blueberry muffin recipe, and as I haven’t got a trip to London planned in the near future, I decided it was time to give the recipe a go. The result was delicious, but it wasn’t a muffin, more a cute little cake as you can see in the picture. Although that’s probably due to the fact that I used a cupcake tin instead of a muffin tin… another item to add on my wish list!

Preheat the oven to 170 C and line a 12-hole muffin tray (american size, which is bigger then UK size) with paper cases. Put 360 g plain flour, 370 g caster sugar, 1 tsp salt, 1 and 1/2 tsp baking powder and 1/2 tsp bicarbonate of soda in a bowl and mix on slow speed (the recipe suggest using an electric mixer but I did it by hand to avoid the cloud of dust – and also because I was lazy: my whisks where in the dishwasher and I didn’t feel like washing them by hand. In the end I thought my arm would fall off at any time, so maybe the electric option as the recipe suggest is not so bad after all). Put 375 ml buttermilk, 1 egg and 1/2 tsp vanilla extract in a jug and mix to combine. Slowly pour into the flour mixture and beat until all the ingredients are incorporated. Pour in 70 g melted butter and beat until it has just been incorporated, then turn the mixer up to medium speed and beat until the dough is even and smooth. Finally, gently fold in 250 g blueberries with a wooden spoon until evenly dispersed.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 min, or until golden brown and the sponge bounces back when touched. Leave to cool slightly in the tray before turning out onto a wire rack to cool completely. You can store them in a box to keep all week, but don’t put the box in the sun as I did, that makes them get really really sticky (but still good!). Enjoy!

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