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I like to pride myself on being totally honest with you my readers. I hope that you appreciate that. I know that I always appreciate honesty. Especially in cooking. When I go to a recipe page, and decide to make one of their recipes I trust that what they are sharing works and tests out well.
I am a pretty competent baker. I started working as a pastry chef back when I was 19 years old. I worked at a very high class hotel here in the Valley. Then of course I really honed my skills baking for my family over the years and finally went to college in the year 2000.
I pretty much know what I am doing when it comes to cooking and baking. I only ever very seldom have a failure. In fact I would consider it very rare. Today I had a failure. A total flop.
I picked out a recipe on Flourist to bake. A White Chocolate Blueberry Cake. I had really high hopes. The photograph looked delicious.
I confess that I did get derailed after I had mixed all the dry ingredients together, but I hadn't yet mixed the wet. I set it all aside and went to clean the chapel, which I had totally forgotten about! Today was my teams turn.
I finished putting the cake together when I got home. There is no reason that my brief interlude at the chapel should have had any impact on the cake. The real chemistry had not begun when I left.
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I did everything right. What I ended up with was a rubbery, overly sweet loaf cake in which all of the blueberries (and I suspect the white chocolate chips) ended up at the bottom of the cake. It would be forgivable if the cake itself had any flavor or redeemable factors, but it simply does not.
This cake is headed for the bin. I hate it when that happens. When I waste really good and expensive ingredients on a cake that turns out bin-able. Sometimes when something like that happens you can blame it on the cook's error. I am afraid this is not the case today. And I don't say that to sound conceited.
The only thing I might have done differently in hindsight is to fold some of the flour into the berries. This might have prevented them from sinking. But it could not have redeemed this cake. Far too much sugar for one thing. Combined with the sweetness of white chocolate chips and that sickly glaze, this cake was a losing proposition. In fact it was a tragedy.
So, I have nothing new to share with you today. Instead I have decided to share with you some blueberry recipes that are delicious and that I can highly recommend! I hope you will forgive me.
Dutch Baby with Blueberries & Lime - I love Dutch baby pancakes. Light and puffy, golden brown. They make the perfect canvas for many fillings, both savory and sweet. This particular version is delicious with sweet/tart fresh berries, lime zested brown sugar, dollops of sour cream and freshly squeezed lime juice. Oh so tasty!
LEMON SANDWICHES WITH BLUEBERRIES & CREAM - This simple dessert is just the ticket to brighten anyone's day! Thick slices of a moist and delicious lemon cake are topped with a rich yogurt cream and a sweet fresh blueberry sauce. Its very similar to a strawberry shortcake in a way I suppose. Its every bit as delicious and such a simple and easy make.
COCONUT, LIME & BLUEBERRY SCONES - These puff up really nicely, and are stogged full of lovely coconut and lime flavors which go really well with the blueberries. Rich and flaky and perfectly delicious served with some lime or lemon curd!
BLUEBERRY BLISS DESSERT - A blueberry version of a traditional Eaton Mess, using blueberries, lemon curd yoghurt, whipped cream and meringues. Oh yes . . . some good! Quick, easy and incredibly delicious. Everything you would expect in a good dessert!
LEMON & BLUEBERRY TURNOVERS - What is a turnover but a little pie, and these ones are so easy to make! Lemon and Blueberries combined with flaky puff pastry and sweetly glazed. A combination made in heaven! These are fabulously tasty! Also a very easy make.
BLUEBERRY CRUNCH CAKE - This delicious cake has a wonderfully moist texture and is topped by a delicious crumble crunch. This is quite simply a fabulous cake. For breakfast, brunch or dessert. You choose! It goes perfectly for all three occasions!
REFRIGERATOR TOFFEE BARS - An oldie but a goodie. Layers of crisp buttery crackers, sweet toffee and chocolate. Something to satisfy the children's sweet tooth's when the temperature goes up and you don't want to turn on the oven!
FRESH BERRY CROSTINI - Crisp sour dough toasts, spread with creamy cheese, fresh berries and a drizzle of honey. Deliciously simple!
MABEL'S STRAWBERRY PIE - A fresh no bake strawberry pie that is deliciously simple to make. An old recipe I got from my friend Mabel when both of our families were very young! A summer time right of passage.
WHITE CHOCOLATE CHEESECAKE - The filling for this is super easy to make. Melted white chocolate beaten together with cream cheese, vanilla and sugar, poured over the base and allowed to set up in the refrigerator. If you can stop at one piece of this tasty dessert, you are a better person than I am!
CREAM TEA TRIFLE POTS - Fresh scones, crumbled, with a drizzle of sherry and honey, fresh berries, jam and custard. There is also some clotted cream, which I know is very difficult to find outside of the UK, but I give you a more than adequate substitute to use! Fabulously tasty!
GRANDMOTHER'S STRAWBERRY PIE - You will have to heat up the oven for this, but trust me when I say this fabulously delicious pie is worth every bit of extra heat! Deliciously old fashioned. Serve warm with scoops of cold vanilla ice cream on top for the perfect early summer dessert!
BLACKBERRY & LEMON ETON MESS - A riff on the traditional raspberry version with layers of lemon curd, yogurt cream, a fresh blackberry sauce and broken meringues. Easy and delicious.
LEMON SANDWICHES WITH BLUEBERRIES & CREAM - Thick slices of a moist and delicious lemon cake are topped with a rich yogurt cream and a sweet fresh blueberry sauce. Its very similar to a strawberry shortcake in a way I suppose.
Except this isn't made with baking powder biscuits. Its made with lemon cake. A moist and delicious lemon cake. A very yummy cake.
MACEDONIAN FRUIT SALAD - This is a fabulous recipe that really goes together quickly and that your family will love. You can serve this either for breakfast spooned over some yogurt or cereal, or even pancakes. Or on it's own with a dollop of yogurt on top or a muffin on the side. Light and refreshing. Healthy even!
REFRIGERATOR FUDGE CAKE - A rich vanilla cake, with pockets of rich chocolate pudding, topped with whipped cream. All from scratch and a real favorite family dessert. You can make it even less fussy if you use a boxed cake mix and a pudding mix. Either way its fabulously tasty!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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- 2 cups (280g) all purpose plain flour
- 1/2 cup (100g) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup (115g) butter (well chilled)
- 1 cup (95g) old fashioned rolled oats
- 3/4 cup (180ml) milk
- 2 tablespoons honey
- 2 TBS melted butter
- 1 TBS honey
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Cinnamon Oatmeal Scones
Ingredients
- 2 cups (280g) all purpose plain flour
- 1/2 cup (100g) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup (115g) butter (well chilled)
- 1 cup (95g) old fashioned rolled oats
- 3/4 cup (180ml) milk
- 2 tablespoons honey
- 2 TBS melted butter
- 1 TBS honey
Instructions
- Preheat oven to 375*F/190*C/ gas mark 5. Line a large baking sheet with parchment paper. (these do spread a bit)
- Whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground cloves (if using) together in a large bowl. Cut in butter using a pastry blender until crumbly.
- Stir in oats, milk and honey; just until moistened.
- Move to well floured work space and knead gently a few times to bring together. Pat out to about 1-inch thickness. Cut into rounds using a 2 1/2 inch floured biscuit cutter.
- Rework dough and cut more biscuits. (Do try to get as many as possible from the first cut.) Place on prepared baking sheet.
- Stir together melted butter and honey. Using a pastry brush lightly coat tops of biscuits with honey butter.
- Bake for 15 – 20 minutes or until light golden brown.
Notes
Do make sure you use old fashioned large flake oats. You will get a much nicer result. If you decide to use the cloves do be sure to not use any more than the recipe calls for or they will overpower the other flavors.
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.JPG "Rhubarb & Ginger Scones")
- 1 stick of rhubarb, chopped (about 3/4 cup)
- 3 TBS chopped candied ginger (you will need more for the topping)
- 1/2 cup (100g) granulated sugar
- 2 1/4 cups (315g) all purpose plain flour
- 1 TBS baking powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 8 TBS (115g) cold butter, cut into bits
- 1/2 cup (120ml) cold buttermilk (may need more)
- 2 TBS minced candied ginger
- buttermilk to brush
- 4 ounces (115g) full fat cream cheese, at room temperature
- 1/4 cup (56g) butter, at room temperature
- 1/4 cup (30g) full fat sour cream
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Rhubarb & Ginger Scones (with Mock Devonshire Cream)
Ingredients
- 1 stick of rhubarb, chopped (about 3/4 cup)
- 3 TBS chopped candied ginger (you will need more for the topping)
- 1/2 cup (100g) granulated sugar
- 2 1/4 cups (315g) all purpose plain flour
- 1 TBS baking powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 8 TBS (115g) cold butter, cut into bits
- 1/2 cup (120ml) cold buttermilk (may need more)
- 2 TBS minced candied ginger
- buttermilk to brush
- 4 ounces (115g) full fat cream cheese, at room temperature
- 1/4 cup (56g) butter, at room temperature
- 1/4 cup (30g) full fat sour cream
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking sheet with baking paper. Set aside.
- Measure the flour, sugar, salt and baking powder into the bowl of a food processor. Pulse to combine. Drop in the cold butter and pulse until the mixture resembled coarse crumbs.
- Dump the flour mixture into a bowl and stir in the rhubarb and the ginger.
- Stir in the buttermilk and vanilla gently with a spoon until you have a dough that just comes together. It may be a bit crumbly, that is okay. If it is too dry, add some more buttermilk, but only as needed.
- Tip out onto a lightly floured surface and knead gently a couple times to bring together and then pat out into a rectangle that is 4 X 8 inches in size. Cut into 8 scones, making one cut lengthwise and then 1 cut cross wise. This will give you four pieces. Cut each fourth in half crosswise yet again.
- Place onto the prepared baking sheet, leaving 2 inches between each scone. Brush the tops with some buttermilk and sprinkle with finely chopped candied ginger.
- Bake in the preheated oven for 30 to 35 minutes until golden brown on the bottoms and just starting to turn golden brown on the tops.
- Remove to a wire rack to cool.
- While they are cooling make the cream. Measure all of the ingredients into a bowl and beat with an electric hand whisk until smooth and fluffy. Serve on split fresh scones along with some jam. This will keep in the refrigerator for about a week. Let sit at room temperature for 15 to 20 minutes before using.
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