Blueberries are not only very delicious but also very healthy. They come with a lot of health benefits. A friend just told me recently that it’s known as the king of fruits. He said it’s like eating a combination of several other fruits. Blueberries have the highest antioxidants of all fresh fruits and rich in vitamins and minerals.
A quote here from one of my favourite health sites:
“Blueberries are the only food that have been shown to not only prevent, but to actually reverse abnormal physical and mental decline. They are an excellent laxative, blood cleanser and antioxidant. They have also proven to be a powerful antidote to stress.”
- by Hallelujah Acres
Blueberries are seasonal. I love to eat fresh blueberries but use frozen ones in smoothies. However I would like to learn to use it in more ways. The frozen ones are very convenient. I always keep a couple of packets in my freezer.
I was very excited when I saw Ann’s post Blueberry Pound Cake at Anncoo Journal. I tried it out quite a while ago. It was very delicious but the colour of the blueberry got mixed into the batter and gave it a little dirty look as you can see from the picture here. That was because I defrosted the blueberries a little. Ann used fresh blueberries. Her cake looks very moist, delicious and pretty.
Ann is an amazing food blogger and a very special friend to me. She has helped me in many ways like editing my photos and giving me tips about baking and cooking all the time. I’m really very thankful to her for her kindness and friendship and really hope to meet her one day.
However I was even more excited when I ate a piece of blueberry cake at the London Heathrow Airport Lounge recently. It was absolutely delicious…one of the best cakes I have eaten so far! I still think about it. It has a little sour taste to it which I think is from lemon and yet a sweet topping to it. It’s very moist and light. I actually insisted that my husband packs a piece back for me the next time he goes to the lounge there. And true enough he did…..that’s love….haha. He wrapped it so well with a tissue paper, put into a zip lock plastic bag taking from the check-in counter and hand carried it home. He handed it to me the moment he got into the car when I picked him up from the airport. I was totally amused yet greatly delighted!
Gosh…..I really like that cake from the London Heathrow airport lounge. If you have tried a recipe similar to what I have described, PLEASE PLEASE share with me. I’d really appreciate very much. Thanks very much in advance!
Well, I tried Ann’s recipe another time but thought maybe this time I should add yoghurt to it. I think I add too much yoghurt (always too ambitious….sigh) and the cake came out dense and heavy. But it tasted very delicious though. In fact I quite love the colour as you can see here. This time I used the frozen blueberries straight from the freezer.
Over the weekend, I tried again (3rd attempt). But this time I layered the blueberries in the centre instead of mixing them through the cake batter. I think I like this one better….very delicious…..but I must say the centre is still wet and nothing compared to the one from the London Heathrow airport lounge. I think the next time I make this cake, I will defrost the blueberries, dry them with kitchen towels and then dry them in the oven first before adding to the cake. Well…….just have to Keep Learning Keep Smiling!
Here’s my Blueberry Pound Cake recipe with some changes from Ann’s recipes:
250g Total Greek yoghurt
1 & 1/2C sugar (use more if you like)
lemon zest of 2 big lemons (use unwaxed)
1 & 1/2t baking powder
350g blueberries (I use frozen ones)
Cream butter and sugar in a mixing bowl until light. Add eggs one at a time and continue beating. Add the lemon zest and yoghurt
Sieve flour, baking powder and salt into the cake batter and mix well.
Pour half of the cake batter into a paper-lined cake tin. Sprinkle the blueberries evenly on top. Cover with the rest of the batter. It’s ok if it’s not even. It will even up and fill up any spaces between the blueberries as it bakes.
Bake at 180 degrees Celsius for about 50 minutes or when a skewer inserted into the centre comes out clean. The time taken depends on your type of oven and also the size of your tin.
This is how it looks like, not so dense and heavy as the earlier one. A closer look at the first picture above.
Cool and enjoy. It’s very delicious when it’s still warm. It would be great with a scoop of ice cream but I love it just as it is with a cup of tea.
Do you bake with blueberries? What is your favourite recipe? Please share, add and comment in the comment box below.
Quote of the day……
“A man too busy to take care of his health is like a mechanic too busy to take care of his tools.”