Posts Tagged blueberries

Cheese & Fruits Pastry Cake


Cheese & Fruits Pastry Cake

Cream cheese mixture:
125gm cream cheese
2 Tbsp sugar
1 tsp lemon juice

Cake batter:
120gm butter
120gm soft brown sugar
2 large eggs (65g with shell)
½ tsp vanilla extract
140gm all purpose flour (can use cake flour)
1/ 2 tsp baking powder
Blueberries, canned apricots and fresh plums – as much as you like

1. Rinse the blueberries and cut the plums into small cubes/thin slices and set aside to air dry. Do the same for the canned apricots. Pat dry with paper towel before slicing.
2. Grease a 9″ removable base pie pan.
3. Preheat oven to 160(fan)/180C.
4. Sift flour with baking powder, set aside.
5. Beat cream cheese, lemon juice and sugar until smooth and creamy. I use hand whisk to do this. Set aside.
6. Cream butter and brown sugar until light and fluffy.
7. Add in eggs one by one, beating well after each addition. Beat in vanilla extract.
8. Put in half of sifted flour and beat until combined before adding the balance of flour.
9. Put about a third portion of the batter into the lined pan and spread it to cover the bottom and sides of the pan.
10. Spoon dollops of half portion the cream cheese on top of the batter randomly.
11. Arrange half the fruits over the batter.
12. Dollop remaining batter over fruits.
13. Spoon in the balance of cream cheese and arrange the balance of fruits over it.
14. Bake for 35 minutes or until golden and an inserted skewer comes out clean.

Recipe adapted from here.


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Peach and Blueberries Cake



Peach and Blueberries Cake

145gm all purpose flour
½ tsp baking powder
100gm sugar
140gm butter
2 eggs
2 tablespoons yoghurt
3-4 canned peach halves, sliced thinly into wedges
Some frozen blueberries

Utensil: 9″ removal tart pan, greased

Preheat oven to 165C


1. Whisk the flour, baking powder, and salt together in a bowl. With a mixer, cream the sugar and butter together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one by one, beating well to combine.
2. Add half of the flour mixture followed by yoghurt and then the remaining flour, mix till a smooth batter forms.
3. Spread batter into the pan. Arrange the peach slices over the dough. Scatter frozen blueberries in between the slices.
4. Bake for 45-50 minutes or until lightly golden and firm.
5. Cool completely, dust with some icing sugar before slicing to serve.



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Strawberries/Blueberries Yoghurt Cake

Recipe adapted from Anncoo’s Journal
I doubled up the recipe to bake into a 6″ pan and 6 cupcakes
  • 3 egg yolk – I used 65g eggs
  • 120g natural yoghurt, room temperature
  • 20g dairy whipping cream
  • 35g butter, melted – I used unsalted and added 1/4 tsp salt into the flour
  • ½ tbsp lemon juice – omitted as I had none and used vanilla extract instead
  • 30g plain flour
  • 15g corn flour
  • 3 egg white
  • 50g Caster sugar
  • 1/8 tsp cream of tartar -my addition
  • strawberries/blueberries for topping – I used a 250g packet for blueberries and 100g strawberries for double the recipe ingredients
Grease and line the bottom of a 6″ baking pan. Preheat oven to 160C; lowest rack.
  1. In a large mixing bowl, add yoghurt, yolks, cream and melted butter. Use a hand whisk to blend in the ingredients until smooth.
  2. Sift together plain flour and corn flour, and add to the yolk mixture and mix until smooth. Set aside.
  3. In your stand mixer, whisk egg whites till foamy then add in the cream of tartar and continue to beat while gradually add sugar until firm peaks.
  4. Fold fold in meringue in 3 portions using either a hand whisk or spatula.
  5. Pour half of the batter into prepared pan, add some blueberries on the top then cover with remaining batter. Place a few more berries on the top. Be gentle or the berries will sink.
  6. Bake in a water bath (bain marie)  at 160C for 60-70 minutes or until cooked. Temperature and timing is indicative only!
  7. Unmould as soon as you can. Best serve chilled.

Notes: If baking into cupcakes, used muffin liners and steam bake for 25-30 minutes at 150C.



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Blueberries Muffins




Ingredients for 6 muffins

120 grams all-purpose flour
1 tsp baking powder
60 g salted butter, softened
70 g granulated sugar
1 large egg
1 tsp vanilla extract
60ml milk
200 g frozen blueberries (wash and strain dry then keep in fridge until needed)
1 tablespoon course brown sugar


Halved the recipe to make 6 muffins


1.Preheat the oven to 160C. Line muffin tin with paper liners. Adjust rack to the centre level.
2.In a medium bowl, sift together the flour, baking powder and salt.
3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes before adding in the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract.
4. With the mixer running on low speed, add the flour mixture into the batter alternating with the milk until just combined. Fold in the berries gently into the batter with a spatula until evenly distributed but do not over mix.
5. Scoop the batter into the prepared muffin tin and sprinkle some sugar on the top.
6. Bake for about 30 minutes until lightly golden. A skewer inserted should comes out with some crumbs attached. Cool slightly before transfering to a rack. Best to serve these muffins warm.

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Recipe reference from here


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