By Sarah Adams
Blueberries are readily available and not overly expensive, nobody wants to dip into the “new shoe” money box! I thought I would use them again in a ‘Thank Cake It’s Friday’ recipe. I also love the vibrant purple/blue colour that intensifies when they’re cooked into theses little lovelies. An absolutely delicious treat after a day shoe shopping!
Ingredients – Cake
Makes 12 mini cakes
2 eggs, large
135g sugar (vanilla if you have it)
100g plain flour
1/4 teaspoon salt
1/4 teaspoon baking powder
60g double cream
1 teaspoon vanilla extract
55g unsalted butter (melted)
100g blueberries
Preparation:
Preheat the oven to 180°C/gas4 and pop some cupcake cases into your muffin tray.
Whisk the eggs and sugar for 5mins, add the vanilla and whisk for a further 1 minute.
Mix all of the dry ingredients together and fold into the eggs. Next, pour in the cream followed by the butter .
Finally divide the mixture between the cases and sprinkle the blueberries on top.
Cooking:
Bake for 40-45 minutes or until a skewer comes out clean leave to cool completely
Pro Tip: The blueberries will naturally sink to the bottom throughout the cooking process and this is what we want so don’t fret! Ingredients – Decoration
A handful more blueberries
1 tablespoon granulated brown sugar
1/4 teaspoon cinnamon
50g Mascarpone
Preparation:
Mix the cinnamon and sugar together.
Take the cold cakes out of their cases and sit them blueberry side up and spoon a little mascarpone onto each cake. Sprinkle with the sugar and scatter the blueberries on top and you’re good to go!
Pro Tip – Just use cheaper, plain cupcake cases as they will not be served in them anyway!
Sarah Adams © 2010