Lemon Blueberry Loaf
FULL RECIPE HERE:
Looking for a delicious treat to go with your coffee? This easy and very moist lemon and blueberry loaf hits the sweet spot! It's full of plump, juicy blueberries and flavored with zesty lemon! And, a lemon glaze finishes things off for an extra bit of sweetness.
Music Courtesy of Audio Network
Dessert: Blueberry Lemon Cake Recipe - Natasha's Kitchen
This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea/ coffee lemon blueberry cake.
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Ingredients for Blueberry Cake:
►2 large eggs
►1 cup (210 grams) granulated sugar
►1 cup sour cream
►1/2 cup light olive oil or vegetable oil
►1 tsp vanilla extract
►1/4 tsp salt
►2 cups (260 grams) all-purpose flour
►2 tsp baking powder
►1 medium lemon (zest and juice), divided
►1/2 Tbsp corn starch
►16 oz (450g) fresh* blueberries
►Powdered sugar to dust the top, optional
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Mincemeat and orange tarts - Mary Berry's Absolute Christmas Favourites: Episode 2 Preview - BBC Two
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Watch the BBC first on iPlayer ???? Programme website: In this episode Mary Berry cooks her delicious mincemeat and orange tarts.
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Orange berry wedding cake
Orange berry wedding cake
Method
1.TO MAKE THE CAKES: Heat oven to 160C/fan 140C/gas 3.
Butter and base-line a deep, 30cm round cake tin (20cm
round cake tin for the smaller cake) with baking
parchment. Whisk the eggs and sugar together using a
hand-held or tabletop mixer until the mixture leaves a
trail when the whisk blades are lifted. This could
take 8-10 mins, but don’t skimp this step as it is
crucial to the success of the cake.
2.Fold in the butter, almonds and orange zest using a
large metal spoon, then sift in the flour and baking
powder. Fold everything together lightly, then pour
into the tin. Bake for 50-60 mins (30-40 mins for the
smaller cake) until firm to the touch. Cool in the tin
for 5 mins, then turn out, peel off the paper and
leave to cool completely. The cakes can now be frozen
for up to a month.
3.TO MAKE THE ORANGE SUGAR SYRUP: Put the caster sugar
in a small pan with the water and orange peel. Heat
gently, stirring until the sugar has melted, then boil
hard for 2-3 mins until slightly syrupy. Cool, then
stir in the Cointreau.
4.TO MAKE THE CRÈME PATISSERIE: Whisk together the egg
yolks, vanilla extract and caster sugar using an
electric whisk until the mixture is pale and thick.
Whisk in the flour. Boil the milk, then gradually
whisk into the egg mix. Return to the pan and cook
over a gentle heat, whisking until the custard is
thick and glossy. Cook gently, stirring for 2 mins
more to cook out the raw flour taste. Remove from the
heat and beat in the butter.
5.Spoon into a clean bowl, then cover closely with
cling film (so it’s in contact with the custard) and
leave to cool. Whip the double cream, then fold into
the cool custard. Can be made up to 2 days ahead and
stored in the fridge. Just before using, stir in the
crème fraîche. This quantity makes enough to cover
both cakes.
6.TO DECORATE: The day ahead of serving, split each
cake in half; brush the cut edges with syrup. Lightly
crush half the raspberries. Put the base of each cake
on a cake board, then spread each with a layer of
raspberry coulis. Scatter over the crushed raspberries
followed by a thin layer of Crème patisserie (about
one-third of the total amount). Cover with the other
halves of the cakes, then chill.
7.Select about 6-8 long strands of redcurrant. Lightly
beat the egg white and put the sugar in a shallow
bowl. Brush redcurrants lightly with egg white, then
coat lightly with sugar and arrange over a flat tray
lined with baking paper. Leave overnight to dry out.
8.Spread Crème patisserie thinly over the tops and
sides of the cakes. Measure the depth and
circumference of the small cake, then roll one-third
of the modelling paste into a sausage. Put this shape
between two large sheets of baking parchment, then
roll to the circumference of the cake and about 3-4cm
more than the depth. If the paste splits, put it in
the food processor with 1 tbsp oil and whizz it up,
then re-knead and it should come back again to a
smooth paste. Once rolled sufficiently, flip the whole
lot over and peel away the uppermost sheet of paper.
Trim the base of the paste in a straight line, leaving
the top wavy. Carefully wrap the modelling paste
around the cake with the straight edge to the base,
pressing in the sides, then peel off the parchment.
Repeat with remainder of paste for the larger cake.
9.Cut the dowels into equal lengths, about 2cm more
than the depth of the larger cake, then insert 4 into
the centre of the cake in a square formation, just
smaller than the size of the smaller cake, then put
two in the middle. On the day, place the smaller cake
on top of the larger one, then fill around the edge of
the large cake and the top of the small cake with the berries, finishing with the frosted redcurrants. Dust
with icing sugar.
10.CHOCOLATE MODELLING PASTE: Melt the chocolate in a
bowl set over a pan of barely simmering water, then
leave to cool for a few mins. Heat the glucose gently
in a pan, then tip into a large bowl. Gradually beat
the chocolate into the glucose, beating to a thick
paste that leaves the sides of the bowl clean. Place
in a polythene bag and leave for about an hour until
set firm.
11.To use, knead lightly until slightly softened.
Microwave on Defrost for 10-15 secs if really firm,
then use as desired. (Takes 10 minutes to prepare, 10
minutes to cook and makes about 1.8kg)
Orange berry wedding cake
Easy Blueberry Scones Recipe | Beyond Delicious!
Crisp on the outside, moist and buttery on the inside, these Blueberry Scones are bursting with flavor. Fresh blueberries and lemon zest mixed into the dough makes each bite taste like sunshine! These scones are baked to perfection and are a delicious addition to any breakfast or brunch.
RECIPE:
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ORANGE BERRY SUMMER PUDDING
Serves 6
INGREDIENTS
150g / 5 oz butter
150g / 5 oz caster sugar
juice and zest of 2 oranges
2 eggs
240g / 8.5 oz plain flour
1 teaspoon baking powder
300g / 10.5 oz raspberries
300g / 10.5 oz strawberries
200ml / 6.5 floz fresh cream, lightly whipped
METHOD:
1. Cream the butter and sugar until light and fluffy. Then add the eggs on at a time beating after each addition. Sift in the flour and baking powder and stir through. Pour in the orange juice and zest, and lightly beat together one last time.
2. Grease a glass or stainless-steel bowl with butter, and place the fresh berries on the bottom, holding back ¼ of them for dressing the pudding once cooked. Pour the pudding batter over the fresh berries. Take a piece of tin foil and a piece of baking paper sized to fit over the top of the bowl. Place the foil and paper over the pudding and tie in place with a piece of string. Transfer the pudding bowl to a saucepan that is filled 2/3 of the way with boiling water. Reduce the heat to simmer and leave to cook for2 ½ hours. Continue to top up the water with hot water from the kettle as the pudding cooks – probably once or twice.
3. Once the pudding has cooked, remove from the saucepan, and transfer to a serving plate or cake stand. Serve warm or cold with softly whipped cream, and fresh berries.
*Made with my friends at Kerrygold
*Video made by Detail Films