Description
True to my nature, I think I will bake a cake, halfway through, I decide no maybe it should be a loaf, and then end up baking muffins. Anyway, they are delicious, easy with no fuss and bother and I used whatever I had available and just winged it but happy I did it this way!
Ingredients
Units
Scale
- 85 ml melted butter (not hot, it should only be soft)
- 250 ml Rogers Berry Sugar or regular white sugar
- 2 eggs
- 3 ml vanilla extract
- 375 ml Robin Hood Easy Blend Flour or regular all-purpose flour
- 5 ml baking powder
- 5 ml of salt
- 125 ml cup milk
- 1 orange (±10 ml) for zest only
- 250 ml (one small punnet, i.e. 125g) frozen blueberries **
- 10 ml Robin Hood Easy Blend Flour (regular all-purpose will also work)
Instructions
- Use any cake release to coat the inside of a loaf pan, or a round cake pan or as I did, I used Paper Chef’s Extra-Large Parchment Baking Cup Liners in a Wilton 7.5cm diameter x 5cm deep, 8 well cupcake pan.
- Mix and beat together butter, sugar, eggs, and vanilla extract until white and fluffy with an electric hand mixer and set aside.
- Combine the flour, baking powder, and salt and blend it together.
- Use this dry mixture and stir in 1/3 of it into the egg the mixture then 1/3 of the milk at a time and continue until all blended together. DO NOT overmix.
- Use the already used flour bowl, add the frozen blueberries in it and toss in the 10ml flour on top of the berries and give it a stir and cover the blueberries, as this will help that the berries do not sink to the bottom of your cake/loaf/muffin. Do not discard the excess flour.
- Now add the zest together with the blueberries and excess flour, to the batter, and lightly mix all together, but DO NOT overmix.
- Use an ice cream scoop and divide the batter between the 8 cupcake wells (this mixture works perfectly for the 8 LARGE cupcake wells of the Wilton 7.5cm diameter x 5cm deep 8 well cupcake pan, or should you use a loaf or cake pan, just pour the batter into the prepared pan.
- Now depending on if you bake muffins as I did, you will bake it in the preheated oven for about 40-45 minutes, or until a cake tester stick inserted into the center comes out clean.
- Should you use a loaf or cake pan you will have to bake it a bit longer and my guestimate would be that it may take approximately 50-60 minutes, but again do the cake tester stick test and it comes out clean.
- Remove the pan from the oven and let it cool down on a wire rack and enjoy!
Notes
**I bought fresh and had it in the freezer, so this worked well. If you wish I am sure you can use fresh berries as well, but then I will say they need to be very firm and not soggy.
Prepared, tried, and tested by Esme Slabs
Nutrition
- Serving Size: 1
