Blueberry Muffin Ice Cream

Recipe from The Kitchy Kitchen

Blueberry Muffin Ice Cream

Makes 1 litre

Ingredients:

For the streusel:

60g (½ cup) plain flour

56g unsalted butter, cold and cubed

50g (¼ cup) caster sugar

1 tsp cinnamon

pinch of salt

For the ice cream:

113g unsalted butter

360ml (1 ½ cups) whole milk

360ml (1 ½ cups) double cream

3 egg yolks

50g (¼ cup) caster sugar

55g (¼ cup) brown sugar

¾ tsp salt

2 tsp vanilla extract

4 tbsp blueberry jam

3 tbsp cinnamon streusel

To serve:

remaining streusel

maple syrup

Method:

1. For the streusel, combine the flour, sugar, salt and cinnamon and mix in the butter until an even, breadcrumb-like consistency has been reached. Place on a baking sheet and bake at 180C/350F/mark 4 for 10 minutes, then break up the mixture and bake for another 10 minutes, or until golden brown.

2.Simmer the butter over a medium heat in a large saucepan until it becomes golden brown, then remove from the heat and set aside to cool to room temperature.

3. Combine the milk and cream in a large saucepan over a medium-high heat and heat until it almost boils.

4. Whisk together the egg yolks, sugar and salt in a large heatproof bowl and gradually whisk in half the mixture from the saucepan.  Whisk in the rest of the mixture and pour everything back into the saucepan and heat gently, until it reaches 170F. Remove from the heat and whisk in the vanilla and brown butter, then leave to cool to room temperature before refrigerating.

5. Add the chilled ice cream mixture to an ice cream machine. Once it is firm enough to freeze, fold in the blueberry jam followed by the streusel. Transfer to a container and freeze.

Blackberry, Lemon & White Chocolate Cake

Recipe adapted from Serious Eats

Blackberry, Lemon & White Chocolate Cake

Ingredients:For the Cake
350g (1 ¾ cups) caster sugar
2tbsp lemon zest, grated
60ml (¼ cup) lemon juice
255g (2 ¼ cups) cake flour
2tsp baking powder
1tsp bicarbonate of soda
180ml (¾ cup) milk
1tsp vanilla extract
4 eggs, separated
1tsp salt
225g (1 cup) unsalted butter
For the white chocolate frosting300g (1 ½) cups caster sugar
1tbsp lemon zest, grated
180ml (¾ cup) lemon juice
40g (¼ cup) plain flour
28g (¼ cup) cornflour
½ tsp salt
360ml (1 ½ cups) milk
280g (10 ounces) white chocolate, chopped
1tbsp vanilla extract
225g (1 cup) unsalted butterFor the assemblyblackberry jam
280g white chocolate, chopped
fresh blackberries1-2tbsp icing sugar

Method:
1. Preheat the oven to 180C/350F/mark 4 and grease and line two 9-inch cake pans.

2. For the cake, combine 300g of the sugar and lemon zest in a food processor until no zest strands remain.

3. Sift together the flour, baking powder and bicarbonate of soda and set aside.

4. In another bowl, combine the milk, lemon juice and vanilla.

5. Whisk the egg whites and salt until soft peaks form. Gradually add the remaining 50g sugar and continue whisking until stiff peaks form.

6. In a separate bowl, cream the butter and lemon sugar until light and fluffy. Add the egg yolks, one at a time. Add the flour mixture in thirds, alternating with the milk mixture. Stir one third of the egg whites into the batter until fully incorporated. Fold in the remaining egg whites.

7. Divide the batter between the prepared pans and bake for 20-25 minutes, until a skewer inserted into the centre of the cakes comes out clean. Transfer to wire racks to cool for 10 minutes before removing from the pans and leaving to cool completely.

8. For the frosting, combine the sugar and lemon zest in a food processor until no zest remains.

9. Transfer the lemon sugar to a medium saucepan, add the lemon juice and bring to a boil over a medium-high heat. Cook until reduced to 80ml (1/3 cup), 10 to 15 minutes.

10. Combine the flour, cornflour and salt. Add the milk and whisk until smooth and add to the saucepan. Cook for about 5-7 minutes over a medium heat, whisking constantly until the mixture boils and thickens. Stir in the lemon mixture, white chocolate and vanilla. Transfer to a bowl to cool to room temperature.

11. Beat the frosting mixture in a free-standing mixer with the whisk attachment. Add the butter, in tablespoon-sized pieces, until completely incorporated. Increase the speed of the mixer and beat until light and fluffy.

12. To assemble, slice each cake in half and sandwich the first two layers together with blackberry jam. Spread some of the frosting on top and add the other cake layer. Spread some blackberry jam on top and then add the final cake layer. Frost the top and sides with the frosting.

13. Melt the chocolate and spread in a thin layer over a sheet of foil. Leave to cool to room temperature, refrigerate until hard and break into shards. Press the shards into the sides of the cake, then top with the blackberries and dust with icing sugar.

Blackberry Pie Bars

Recipe from Always with Butter

Blackberry Pie Bars

Ingredients:
For crust
zest of 2 lemons
300g (1 1/2 cups) caster sugar
470g (3 cups) plain flour
¼ tsp salt
340g (1 1/2 cups) cold unsalted butter, cubed
For the filling
4 eggs
400g (2 cups) caster sugar
240ml (1 cup) sour cream
60g (1/4 cup) plain flour
pinch salt
6 cups blackberries, fresh or frozen
     

Method:
1. Preheat the oven to 170C/325F/mark 3. Grease and line a 9x13 inch pan.

2. Pulse the lemon zest and sugar in a food processor. Add the flour and salt, then the butter, pulsing until the mixture resembles coarse crumbs. Place 1 1/2 cups of the mixture in the fridge, for the topping.

3. Press the remaining mixture into the bottom of the prepared pan. Bake for 15-20 minutes, or until golden brown.

4. For the filling, beat together the eggs, sugar, sour cream, flour and salt. Fold in the blackberries and pour over the crust. Sprinkle over the topping, then bake for 45-55 minutes, or until the top has lightly browned.

Blueberry Vanilla Tarts

Recipe from Gourmet Traveller

Blueberry Vanilla Tart

Ingredients:

For the shortcrust pastry

225g unsalted butter

100g caster sugar

1 egg, beaten

350g plain flour

For the frangipane

100g unsalted butter

100g caster sugar

3 eggs

40g plain flour

125g ground almonds

For the crème patissière

1ltre milk

1tbsp vanilla bean paste

250g caster sugar

6 egg yolks

40g plain flour

40g corn flour

blueberries

icing sugar, to dust

     

Method:

1. For the frangipane, beat together the butter and sugar for two minutes, then gradually add the eggs. Once combined, add the flour and almonds and beat for a minute. Cover and refrigerate overnight.

2. For the pastry, cream together the butter and sugar, then beat in the egg. Gradually add the flour, then refrigerate for 1-2 hours. Roll out the pastry to 3mm thickness and use to line individual tartlet tins or one larger tart tin. Refrigerate for a further 20 minutes.

3. Preheat the oven to 180C/350F/mark 4. Cover the pastry with baking paper, then fill with baking beans or raw rice and blind-bake for 10 minutes. Remove the beans and paper and bake for a further 5 minutes, or until the pastry is dry and light golden brown. Remove from the oven, fill the tart/tartlets with the frangipane and bake for 10 minutes or until golden brown.

4. For the creme patissière, place the milk, vanilla and sugar in a large saucepan and bring to the boil. In a large heatproof bowl, whisk together the egg yolks and flours. Gradually pour the hot milk mixture into the egg-flour mixture, whisking constantly. Return to the saucepan and cook over a medium heat to thicken. Reduce the heat and cook gently for 5 more minutes. Transfer to a heatproof bowl and leave to cool to room temperature.

5. Once the creme patissière has cooled, use to fill the pastry case/cases and top with the blueberries, then dust with icing sugar.

Blackberry White Chocolate Crumble Bars

Recipe from Dallas News

Blackberry White Chocolate Crumble Bars

Ingredients:

100g (¼ cup plus 3tbsp) unsalted butter

106g (½ cup) light brown soft sugar

156g (1 cup) plain flour, sifted

¼ tsp salt

¼ tsp bicarbonate of soda

90g (1 cup) quick cook oats

255g (1 ½ cups) white chocolate, chopped

170g (½ cup) blackberry jam

100g blackberries, fresh or frozen

     

Method:

1. Preheat the oven to 170C/325F/mark 3. Grease and line an 8x8 inch pan.

2. Cream together the butter and sugar until pale and fluffy. Mix in the flour, salt and bicarbonate of soda, then stir in the oats.

3. Press two-thirds of the crumb mixture into the base of the prepared pan. Sprinkle the white chocolate pieces over the base and spread the jam on top. Sprinkle over the blackberries, and then the remaining crumble mixture. Press the crumb mixture down firmly, then bake for 30 minutes before cooling and slicing into 24 pieces.

Raspberry & Pistachio Cake with Mascarpone frosting

My 100th post! I've been sitting on 99 posts for over a week, with recipes and photos ready to post, trying to think of a post which could be appropriate for the occasion. Anyway, what occasion doesn't call for a cake? And this one's pink inside...

Recipe from Camille Styles


Raspberry & Pistachio Cake with Mascarpone frosting

Serves 4

Ingredients:For the cake
360g (3 cups) plain flour

1 tbsp baking powder½ tsp salt
240ml (1 cup) milk
120ml (½ cup) raspberry jam
red food colouring
350g (1 ¾ cups) caster sugar
240ml (1 cup) canola oil
1tsp vanilla extract
3 eggsFor the frosting115g cream cheese
340g mascarpone
455g (4 cups) icing sugar, sifted
1 small punnet raspberries
60g (½ cup) shelled pistachios, chopped

Method:
1. Preheat the oven to 180C/350F/mark 4 and butter and flour two 9-inch cake pans.

2. Sift together the flour, baking powder and salt and set aside.

3. In a separate bowl, whisk together the milk, jam and food colouring.

4. In a large mixing bowl, beat together the sugar, oil, vanilla extract and eggs until pale and smooth. Alternating in thirds, mix in the dry ingredients mixture and the wet ingredients, starting with the dry ingredients.

5. Divide the batter between the two cake pans and bake for 40 minutes or until a toothpick inserted into the middle of the cakes comes away clean. Transfer to a wire rack and cool for 15 minutes, then remove from the pan and leave to cool completely.

6. For the frosting, beat together the mascarpone and cream cheese until smooth and fluffy. Mix in the icing sugar and beat until smooth.

7. To assemble, slice each cake in half to produce four layers. Sandwich the cake layers together with some of the frosting and the raspberries and pistachios, reserving some for decoration. Cover the top and sides with the remaining frosting and top with raspberries and pistachios.

Lemon Blueberry Coffee Cake

Recipe from Bakingdom

Lemon Blueberry Coffee Cake

Ingredients:
For the streusel
100g (½ cup) granulated sugar
52g (1/3 cup) plain flour
1tbsp lemon zest, finely grated
3tbsp cold unsalted butter, cut into ½ inch cubes
For the cake
250g (1 ½ cups) blueberries
2tbsp plain flour

390g (2 ½ cups) plain flour
300g (1 ½ cups) granulated sugar
1 ½ tsp baking powder
1 tsp bicarbonate of soda
¾ tsp salt
170g (¾ cup) unsalted butter
360ml (1 ½ cups) sour cream
3 eggs
1 ½ tsp vanilla extract
1tbsp lemon zest, finely grated


Method:
1. For the streusel, stir together the sugar, flour and lemon zest. Mix in the butter by rubbing the pieces into the dry ingredients. Cover and freeze.

2. Preheat the oven to 180C/350F/mark 4 and butter and flour a 10 inch spring form pan.

3. For the cake, toss the blueberries in the 2tbsp flour and set aside.

4. Sift the flour into a large mixing bowl and add the sugar, baking powder, bicarbonate of soda and salt. Gradually beat in the butter, followed by half the sour cream. Once incorporated, beat in the remaining sour cream eggs, vanilla and lemon zest. Gently fold through the blueberries.

5. Pour the batter into the prepared pan and sprinkle the chilled streusel over the top. Bake for 30-35 minutes or until a toothpick inserted into the centre of the cake comes away clean.

Raspberry and Pistachio Cheesecake

Recipe found from Poires au Chocolat

*Can be made as a 5 or 6 inch cheesecake; halve the ingredients and cooking time.

Raspberry and Pistachio Cheesecake

Ingredients:
For the base
60g shelled pistachios
60g golden caster sugar
pinch salt
130g digestives
40g unsalted butter, melted
For the filling
900g cream cheese
300g golden caster sugar
½ tsp salt
2tsp vanilla extract
2tsp vanilla bean paste
5 eggs
180ml sour cream
To decorate
6tbsp apricot jam
1-2 punnets raspberries
60g shelled pistachios


Method:
1. Preheat the oven to 150C/300F/mark 2. Butter the insides of a 9 inch spring form pan. Wrap the outside of the pan with foil, covering the base and the entire height of the sides. Repeat with another sheet of foil

2. For the crust, crush the pistachios to fine crumbs in a food processor and mix in the sugar. Add the salt and digestives and blend until well mixed. Add the butter and continue to pulse until the biscuits have been well coated and evenly crushed. Press into the base of the prepared pan.

3. For the filling, beat together the cream cheese, sugar, salt and vanilla extract and paste. Once well combined, gradually mix in the eggs, followed by the sour cream. Pour the mixture into the pan and place the pan in a deep roasting tin. Pour boiling water into the roasting tin, enough to come up one third of the height of the cake pan. Bake for 1 hour 20 minutes until set but with a wobble in the middle.

4. Take the cheesecake out of the roasting tin and transfer to a wire rack, cover with a piece of foil and leave for 10 minutes. Run a knife around the edge of the tin, replace the foil and leave t cool completely. Cover with cling film and refrigerate for at least 8 hours.

5. Pulse the pistachios in a food processor until fairly fine but with  inconsistently sized lumps. Run a knife around the edge of the cake pan and remove the cheesecake. Transfer to a serving plate.
6. Heat the jam in a saucepan until liquid. Brush the top and sides of the cheesecake with the jam and arrange the raspberries on top. Thin down the remaining jam with 1-2 tbsp boiling water and use to glaze the raspberries. Press the crushed pistachios onto the sides of the cheesecake. Return to the fridge for 1 hour before serving.

Raspberry Coconut Cake

This cake is lovely for a hot day, a day which calls out for a cake fix but without a slathering of frosting. I must admit, I was surprised with the outcome of this cake as far as the flavour goes. I had expected the coconut to come through more, but it is extremely subtle.

Recipe found on DeliciousDeliciousDelicious

Raspberry Coconut Cake

Ingredients:For the Cake
400g plain flour
400g caster sugar
5tbsp baking powder

225g unsalted butter, cubed
5 egg whites
400ml coconut milk
2tsp vanilla extract
For the filling
250g mascarpone
150g raspberries3tbsp icing sugar

Method:
1. Preheat the oven to 180C/350F/mark 4 and grease and line two 24cm cake tins.

2. Mix together the flour, sugar and baking powder in a large bowl. Add the butter and two thirds of the coconut milk. Beat together for 2 minutes.

3. In a separate bowl, mix together the egg whites, remaining coconut milk and vanilla extract. Add to the flour mixture in thirds, beating well after each addition.

5. Divide the batter between the tins and bake for 40 minutes, or until a skewer inserted into the middle comes away clean. Leave to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

6. For the filling, mix together the mascarpone, raspberries and icing sugar. Use the filling to sandwich together the cake layers. Dust with icing sugar.

Pains aux Raisins

Recipe from Mu Shi Tza

Pains aux Raisins

Makes 12

Ingredients:

For the raisins

100g raisins

40ml brandy

For the crème patissiere

2 egg yolks

50g granulated sugar

20g plain flour

250ml milk

1tsp vanilla extract

For the pastry

150ml lukewarm milk

6g fresh yeast or 2g powered dry yeast

250g plain flour, sifted

4g salt

35g granulated sugar 

125g unsalted butter

For glazing

1 egg yolk

1tbsp milk

apricot jam

Method:

1. Soak the raisins in the brandy and leave overnight. Drain excess liquid.

2. For the crème patissiere, whisk together the yolks, sugar and flour together in a heatproof bowl until pale and creamy. Place the milk and vanilla in a saucepan and bring to a simmer. Slowly pour into the egg mixture, whilst continually whisking. Transfer the mixture to the saucepan and heat until the mixture reaches 85C and has thickened. Pour into a heatproof bowl, cover with cling film and leave to cool.

3. For the pastry, mix together the milk and yeast. Mix in the flour, salt and sugar. Once well-combined, knead the dough for two minutes, return to the bowl and cover with cling film. Leave to double in size (one or two hours). Briefly knead the dough to knock out the air, cover with cling film and refrigerate for half an hour.

4. Roll out the butter between two sheets of greaseproof paper and chill.

5. Lightly dust a surface with flour, and roll the dough out to a rectangle, approximately 30x35cm. Spread a thin layer of the crème patissiere over the pastry, and distribute the raisins evenly over the top. Roll up the pastry, starting from the short side. Slice the roll into rolls 3cm wide. Place on a baking tray lined with baking paper. Cover with cling film and leave to for 40-50 minutes

6. Preheat the oven to 180C/350F/mark 4. Mix together the egg yolk and milk for the glaze in a small bowl and brush over the pastry. Bake for 20-25 minutes, or until golden brown. Glaze generously with the jam.