Sweet Tooth Experiments

Tag Archives: Blueberry

Orange and Blueberry Polenta Cupcakes with Lemon Icing

Posted on Posted in Cupcakes .

Orange and Blueberry Polenta Cupcakes with Lemon Icing

Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

For a variation from the usual cupcake I have incorporating polenta into the mix, while still including self raising flour to allow the cupcakes to rise.

The mix of blueberries, orange and lemon pairing with a hint of almond works a real treat, while the texture of the polenta makes the cupcakes very satisfying.

A welcomed tasty alternative to the usual vanilla or chocolate cupcake that’s for sure!

 

 

Ingredients:

Cake:

  • 110g instant polenta
  • 200g self raising four
  • 150g sugar
  • ½ tsn baking powder
  • 140g butter, softened
  • ½ tsn almond essence
  • ½ lemon zest
  • 1 orange
  • 1 egg
  • 260g blueberries

Icing:

  • 300g thickened cream
  • 1 tsn lemon zest
  • 1 tbsn icing sugar

 

Method:

  1. Pre-heat the oven to 160c degrees and place large cupcake patties in a cupcake tray.
  2. Place the polenta, flour, sugar, baking powder, butter, zest of a whole orange and zest of half the lemon in a bowl and rub to combine with hands until a dough is formed.
  3. In a separate bowl place the egg, almond essence and 2 tbsn of orange juice. With a hand whisk combine the wet ingredients then pour into the dry ingredients.
  4. Beat with the hand whisk to combine.
  5. Place 45g of batter into each cupcake case.
  6. Push 10 blueberries into the batter of each cupcake.
  7. Bake in the oven for 30 minutes of until a skewer in the center comes out clean.
  8. Remove the cupcakes from the tin and leave aside to cool.
  9. To make the icing whisk with electric beaters the butter for 5 minutes until creamy.
  10. Add in the cream, icing sugar and lemon zest and beat until peaks form.
  11. Using a star nozzle and piping-bag pipe each cupcake with icing.
  12. Decorate with extra orange zest and a blueberry on the top.

 

Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

Ingredients

Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

Step 2

Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

Step 2

Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

Step 3

Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

Step 5

Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

Step 6

Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

Step 7

 

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Blueberry Lavender and Lemon Marshmallows

Posted on Posted in Marshmallows .

Blueberry Lavender and Lemon Marshmallows

Blueberry Lavender and Lemon Marshmallows recipe
I recently posted a recipe for Moscato Lemon Marshmallows, where I mentioned in the post that there were 2 marshmallow flavour combos that I really liked with varying methods where I opted for the recipe that provided the fluffier product.
As the flavour combo of the less optimal method of blueberry, lavender and lemon was so tasty I decided to use the Moscato recipe as the base to redo the blueberry version.
I did need to play around a bit with volumes and ratios, as Moscato’s liquid is much thinner than mashed up blueberries. After experimenting accordingly I reached the point where I was quite satisfied the texture of the marshmallows was just as good as the Moscato version.
The blueberry, lavender and lemon work really well together, the lavender is not overwhelming and is balanced well by the berries as they have the same flavour profile. Whilst the lemon complements both the berry and lavender, pushing the flavour up a notch.

Ingredients:

  • 325g frozen blueberries (you will need 200ml juice for the recipe)
  • 1 tsn vanilla essence
  • 4 tsn gelatin
  • 220g sugar
  • 180ml glucose
  • 1 tsn lemon zest
  • 1 + ½ tsn ground lavender
  • 3 egg whites
  • ½ tsn salt
  • 20g corn flour
  • 60g icing sugar

 

Method:

  1. Line a 10cm x 10cm slice tin with baking paper.
  2. Heat the blueberries in a bowl in the microwave until thawed and steaming.
  3. Squash the blueberries through a sieve to get 200ml juice.
  4. Pour 120ml of the juice and the vanilla essence into a saucepan on a low/medium heat until the mix is simmering.
  5. Add the gelatin to the saucepan and whisk with a hand whisk until the gelatin is dissolved, set aside.
  6. In another saucepan add the remaining 80ml blueberry juice, the sugar, glucose, ground lavender and lemon zest and stir on a high heat until the sugar is dissolved.
  7. Place a candy thermometer into the saucepan and allow to cook until 128c degrees is hit, following take the pan off the heat.
  8. Meanwhile, place the egg whites and salt into a bowl and whisk with electric beaters until soft peaks form.
  9. Pour the sugar syrup into the egg whites in a slow stream while whisking the egg mix on high with the electric beaters until all the syrup is combine.
  10. Next add the gelatin mix slowly, whisking with the electric beaters until the egg mix is cooled.
  11. Pour the mix into the lined tin and place in the fridge for 4 hours+ (overnight if possible) to set.
  12. Remove the marshmallow out of the tin, and on a cutting board pull the baking paper away from the sides of the marshmallow.
  13. Spray a knife with oil spray to stop the marshmallow sticking and cut the marshmallow into squares.
  14. Place a piece of baking paper onto the bench, sieve the icing sugar and corn flour into a bowl then sieve over the piece of baking paper to cover.
  15. Place the marshmallow onto the icing sugar mix and roll each piece until they are all completely covered on all sides.
  16. Eat and enjoy!

 

Blueberry Lavender and Lemon Marshmallows recipe

Step 2

Blueberry Lavender and Lemon Marshmallows recipe

Step 3

Blueberry Lavender and Lemon Marshmallows recipe

Step 5

Blueberry Lavender and Lemon Marshmallows recipe

Step 6

Blueberry Lavender and Lemon Marshmallows recipe

Step 7

Moscato and Lemon Marshmallows recipe

Step 8

Blueberry Lavender and Lemon Marshmallows recipe

Step 11

Blueberry Lavender and Lemon Marshmallows recipe

Step 15

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Port Black & Blue Berry Pudding

Posted on Posted in Pudding .

Port Black & Blue Berry Pudding

Port Black & Blue Berry Pudding recipe

I very rarely bake with blackberry, in fact it tends to be one of the last berries I’d consider. However, Port on the other hand tends to appear in my recipes time and again, particularly to enhance chocolate depth.

Considering my go to Port is red, in which holds a strong raspberry, blackberry and chocolate flavor I thought that leveraging the berry pairing with this sweet dessert wine was a good way of boosting the blackberry palate.

Adding the blueberries to the mix taps into the earthiness of the port and blackberry and compliments.

Lastly, the lemon zest acts as an enhancer to the unique flavors already-present and adds some additional oomph.

All up when I came up with this recipe I thought it could have a potential to be a boring and so-so outcome, however it turned out to be the opposite. A dessert I was going to ‘sample’ with a small spoonful, however in reality I couldn’t put it down and ate the whole pudding in a matter of seconds. A sure sign that the desert is a super success.

Batter:

  • 80g butter
  • 200g blackberry jam
  • 120g milk
  • 1 tsn lemon zest
  • 120g blueberries
  • 140g self-raising flour
  • 80g sugar

Sauce:

  • 80ml water
  • 40ml Port
  • 40g sugar
  • 40g blackberry jam

Extra:

  • 120ml thickened cream

 

Method:

  1. Pre-heat the oven to 160c degrees and spray 4 x 1 cup ramekins with oil spray.
  2. Place the butter in the microwave in a bowl and heat until the butter is melted.
  3. Add the jam and beat with a hand whisk until combine.
  4. Add the milk and lemon zest and beat until combine.
  5. Sieve the flour and sugar into the mix and beat with the hand whisk until combine.
  6. Add the blueberries and stir until well combined.
  7. Pour the mix evenly into the 4 ramekins.
  8. Place the sauce ingredients into a bowl and heat in the microwave until the mix just starts to boil, beat with a hand whisk until well combined.
  9. Pour the syrup over the back of a spoon over the batter in the ramekins.
  10. Bake in the oven for 25 minutes or until the top if the pudding is set and crisp.
  11. Meanwhile beat the cream with electric beaters until peaks form.
  12. Leave the puddings for 5 minutes before serving with a dollop of the cream and extra berries if you desire.

 

 

Port Black & Blue Berry Pudding recipe

Step 5

Port Black & Blue Berry Pudding

Step 7

Port Black & Blue Berry Pudding

Step 9

Port Black & Blue Berry Pudding recipe

Step 10

Port Black & Blue Berry Pudding recipe

Step 11

Port Black & Blue Berry Pudding recipe

Step 12

 

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews

 

Email, RSS Follow
Print

Blueberry Cardamom Sponge Pudding

Posted on Posted in Cakes .

Blueberry Cardamom Sponge Pudding

 Blueberry Cardamom Sponge Pudding recipe

I have tried time and time again to make an amazing sweet treat with blueberries. As the flavor is quite subtle in a mix of other flavors it can get lost.

So I decided to come up with a recipe that really heroes the blueberry.

This time around I opted for a sponge cake pudding. The sponge cake element would do a great job of soaking up the juice, amplifying the flavor.

Adding cardamom and lemon complimented the blueberry and intensify the soft blueberry flavor.

This recipe definitely celebrates the blueberry and is ever so tasty!

Ingredients:

Sponge:

  • 3 eggs
  • 110g sugar
  • 1 tbsn corn flour
  • 110g self raising flour
  • 1 tsn butter
  • 80g water

Filling:

  • 75g sugar
  • 125g water
  • 800g blueberries
  • 1 tsn lemon zest
  • 1/4 cardamom
  • 2 tsn corn flour

 

Method:

  1. Preheat oven to 180c degrees and line a 25cm x 30cm cake tin with baking paper.
  2. Beat the eggs in a bowl with electric beaters until thick and creamy.
  3. Add the sugar slowly while beating until the sugar dissolves.
  4. Triple sift the flours into the egg mix and fold until just combine.
  5. Add the butter to the boiling water and stir to combine.
  6. Once the butter mix has cooled pour into the egg mix and fold until just combine.
  7. Pour the batter into the cake tin and bake in the oven for 15 minutes.
  8. Allow the cake to cool in the cake tin.
  9. Place the sugar and water into a saucepan on a high heat until boiling, then turn to low.
  10. Add the blueberries and stir until the berries are soft and squishy.
  11. Add the lemon zest and cardamom and stir until combine.
  12. Pour the mix through a sieve and reserve 180ml the syrup separately.
  13. Place the remaining syrup in a bowl with the corn flour and whisk until the mix is smooth and flour incorporated.
  14. Place the flour syrup back in the saucepan with the blueberries and stir on low heat until the syrup thickens.
  15. Line a 5 cup pudding bowl with plastic wrap, ensuring overhang.
  16. Place the pudding tin onto the sponge and cut around the tin the same size as the base. Repeat for the top of the tin.
  17. Place the small circle into the bottom of the tin.
  18. Cut the remaining sponge into strips to cover the sides of the tin.
  19. Pour the berry mix into the cake tin.
  20. Place the larger sponge circle on the top and push down with hands.
  21. Pull the plastic wrap overhanging on the outside of the tin over the top of the cake.
  22. Place a plate with a weight on top of the cake and place in the fridge for 3 hours (or the longer the better).
  23. Turn the pudding out onto a plate, remove the plastic wrap and brush the remaining syrup on the outside and top of the pudding.
  24. Serve with ice-cream.

 

Blueberry Cardamom Sponge Pudding recipe

Step 3

Blueberry Cardamom Sponge Pudding recipe

Step 8

Blueberry Cardamom Sponge Pudding recipe

Step 11

Blueberry Cardamom Sponge Pudding recipe

Step 17

Blueberry Cardamom Sponge Pudding recipe

Step 19

Blueberry Cardamom Sponge Pudding recipe

Step 20

Blueberry Cardamom Sponge Pudding recipe

Step 23

Blueberry Cardamom Sponge Pudding recipe

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

 

 

Email, RSS Follow
Print

Lavender and Blueberry Fudge

Posted on Posted in Fudge .

Lavender and Blueberry Fudge

Lavender and Blueberry Fudge recipe

After a flop with my attempt at a Quinoa Lavender cake I was determine to try again with lavender. This time I pulled back on the craziness and really thought about an ingredient that would complement and enhance the lavender flavor.

I’ve baked with lavender and lemon before so I wanted to try the next best flavor combo that I thought would work, this ended up being blueberries.

With lavender being such a strong and robust ingredient I decided to make a simple fudge that I could constantly tweak to ensure no over kill of the lavender taste.

I’m actually quite impressed with the outcome of my Lavender and Blueberry Fudge, its actually really really tasty and addictive.

The Lavender and Blueberry really work together to produce a gorgeous taste.

Lavender and Blueberry Fudge recipe

Ingredients:

  • 220g white chocolate
  • 1 tsn dried lavender
  • 80g fresh blueberries
  • 2 tbsn butter

 

Method:

  1. Line and spray a 4-inch baking tray with baking paper.
  2. Cut the chocolate into small pieces and place in a food processor with the lavender and berries.
  3. Pulse until the mix is well combine and no lumps.
  4. Spoon the mix into a saucepan and heat on medium, stirring constantly until the mix begins to bubble.
  5. Remove off the heat and stir in the butter.
  6. Pour into the prepared tray and place in the fridge overnight (or freezer for a few hours).
  7. Once firm remove from the tin and cut the pieces into 1-inch size squares.

 

Notes:

  • I have garnished with mint (which actually goes quite well with the lavender and blueberry flavor).

 

Lavender and Blueberry Fudge recipe

Step 3

Lavender and Blueberry Fudge recipe

Step 5

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print