I like baking, sweets more than savoury so far and this recipe is a favourite of mine for some tasty cakey fruity treats. I have amended the recipe to scale down the ingredients. I’m not a big eater and my husband does not eat hardly anything I bake, so smaller the recipes get. But this still makes 12 little cakes. The original receipt is just for blueberry muffins, but they seem more like fairy cakes than muffins, and I decided to add raspberries to give it an extra zing and gooeyness. Full recipe at bottom of post.

To start my baking I always weigh up all the ingredients first, and always have to have a recipe – funnily enough it’s the opposite with savoury food, no recipe, don’t weigh up anything or even check I have all the ingredients first. On that note, I shall share with you that the other night I had ‘Joke Chicken’. What is this is dish you may ask, well, it is when you don’t read the shopping delivery receipt properly, presume you have chicken and start cooking roast potatoes without checking. Then upon realising, have no back up so just end up eating roast potatoes for dinner! (which really wasn’t that bad). And even for this recipe – I nearly couldn’t do it as I had run out of baking powder and hadn’t added that to the shopping, despite it being on my list. Luckily the corner shop was open and in stock.

Although I love my mixer and use it for pastry, I always cream the butter and sugar by hand. Taking a bit more time and care than previously and it may sound cheesy, but I can taste the difference.

I don’t tend to stir in the fruit too much otherwise you lose the raspberry a bit and from experience cut a few of the blueberries in half. Otherwise they all have a tendency to sink to the bottom of the cake, which is nice, but better to have them do that and still be throughout as well.

Again with this one, I didn’t check the oven temperature adjustment until they had been cooking for 10 minutes, then realised that I had typed the recipe out when I had a normal gas oven. Now I have a fan assisted electric one and it seems to keep throwing me when using it. So while doing this write up I shall amend it so no-one has the issue and will print myself a new one.

These only took 20 minutes because I have learnt my lesson when it come to taking things out when you think they are done, not when the time says so. But if you start with the correct temperature, then 25-30 minutes is probably accurate.

They were then enjoyed with a cup on tea (on my rather colourful MKW coaster).

Blueberry & Raspberry Cakes

Ingredients 

Makes: 24 muffins                   Makes: 12 muffins

• 110g butter                              * 55g
• 250g plain flour                         * 125g
• 250g caster sugar                      * 125g
• 2 eggs                                      * 1 egg
• 125ml milk                                * 62.5 ml
• 2 teaspoons baking powder      * 1 tsp
• 1/2 teaspoon salt                     * ¼ tsp
• 225g fresh blueberries             * 112.5 g

Method

Prep:15 min  ›  Cook: 25min  ›  Ready in:40min 

1. Preheat oven to 180 C / Gas 4 (160 c for fan assisted). Grease and flour a muffin tin or line with paper cases. Sieve flour, baking powder and salt together and set aside.
2. Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
3. Fill muffin tin 2/3 full. Bake at 180 C / Gas 4 / 160 c for 25 to 30 minutes.