Ahh, little bit of a baking fail this week (in spite of how cute these little loaves are – look at them! Eeeee.) I was trying to make a blueberry bundt cake, because I’ve had a bundt tin for ages and never used it. There was a bit of mixture left over so I used these super cute baby loaf tins I bought from my favourite kitchen shop, Peter Maturi
, a few weeks ago. Unfortunately the bundt mixture got utterly stuck in the tin, a combination of me over-filling the tin and making mixture explode everywhere and possibly not buttering the tin enough – either way, it was a disaster and went in the bin. Luckily these little babies survived and are quite delighful!
|Daisy! New kittycat.
It’s been a fun week at home, my parents had to put down our old cat, Alfie, a few weeks ago. She was very old and poorly but we were all quite upset 🙁 My Mum was then inundated with offers of other kitties which needed a home, including these two, Rosie and Daisy (Or ‘The Ginger Ninjas’ as they’ve already been dubbed) so I went up to meet them yesterday! Rosie was a bit more friendly, with Daisy being a bit more shy, which is funny because I managed to get a photo of Daisy but not Rosie!
|Baby Blueberry Loaf and a cuppa tea. Perfect!
The recipe I used for the blueberry cake was the Hummingbird Bakery version (which I picked mostly because it’s illustrated as being done as a bundt cake!) It recommends to use a 25cm ring mould.
350g unsalted butter
350g caster sugar
1 tsp vanilla extract
450g plain flour
2 tbsp baking powder
280ml sour cream
250g fresh blueberries
Pre-heat oven to 170c/Gas Mark 3. Grease baking pain and dust with flour.
Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition.
Beat in the vanilla extract, flour and baking powder until well incorporated. Add the sour cream and mix well until light and fluffy.
Gently stir in blueberries by hand until well distributed.
Pour into prepared tin (leaving a reasonable amount of space to rise) and smooth with a palette knife. Bake for about 40 minutes until golden brown and sponge bounces back to the touch.
Leave to cool in the mould slightly before turning out onto a wire rack to cool completely.
If you want to be extra decadent, decorate with buttercream and sprinkle more blueberries on top!
|Valentines roses still going strong 🙂
The mini loaves are lovely, I’ll definitely be re-trying this recipe when I’ve read up more about bundt tins!
EDIT::// I’ve just looked online and found this article giving some bundt tips! I’ll be trying these next time 🙂