Blueberries are one of my all time favorite foods. Juicy, sweet and colorful, the blueberry is a delicious fruit that lends itself to many culinary uses. I serve blueberries almost every day for my family. They’re great sprinkled on top of granola for breakfast, and a handful of blueberries thrown into a fresh fruit salad after lunch never goes amiss. I love to experiment by combining blueberries with other flavors when I’m cooking; and I have two particular recipe favorites that do just that, which I’m going to share with you today.
The first recipe is for blueberry ice cream — one of the best fresh fruit based ice cream flavors I’ve ever tasted. In my recipe, I use a scored vanilla pod infused into hot milk which makes a wonderful vanilla custard base. The combination of aromatic vanilla and the sweet blueberries is simply sumptuous, and the ice cream has a wonderful chunky texture. If you’re interested in whipping up your own batch, be sure to visit my blog for the recipe.
The second recipe is for sticky blueberry and lemon cake. Here I team up fresh blueberries with the contrasting, strong but refreshing flavor of fresh lemons. The sticky lemon topping adds a great, extra little kick. When the cake is ready to serve, you don’t actually see any icing on it. That’s the part I like about it — when you take a bite, you first smell the lemon, then savor a soft, sticky texture and then the blueberries come into the frame. Simply delicious!
Sticky Blueberry & Lemon Cake (Serves 10 to 12)
8 ounces (225g) butter + a little extra for greasing the baking tin
8 ounces (225g) golden caster sugar *
8 ounces (225g) self-rising flour
8 ounces (225g) fresh blueberries (washed and dried)
* Granulated sugar is okay if you whiz it in a blender for about 15 seconds to grind it down. Makes it easier to dissolve.
Sticky Topping Ingredients:
4 ounces (125g) golden caster sugar *
You will need an 8-inch round or square cake pan, greased with a little butter.
a) Beat the eggs in a bowl and place to one side.
b) Grate the lemon rind finely and place to one side.
c) Juice the lemon and place the juice to one side.
Step 2 – In a bowl, beat the sugar and butter together until soft and fluffy.
Step 3 – Slowly beat the eggs into the butter and sugar mix. I usually add a little of the flour whilst doing this to stop the mixture from curdling.
Step 4 – Beat in the lemon rind, then slowly fold in the rest of the flour, adding the lemon juice as you do so until the consistency of the cake mix drops from a spoon.
Step 6 – Pour the mix into the greased cake pan and scatter the last 1/4 of blueberries on the top.
Step 7 – Bake at 350°F for 1 hour, (it should be firm to the touch).
Step 8 – Just before the cake has finished baking, prepare the sticky topping by mixing together the sugar and lemon juice in a bowl. Ensure the sugar has dissolved.
Step 10 – Leave the cake to cool. When cold, remove it from the cake pan and cut into slices ready to serve.