Blueberry Cupcakes

Ingredients: 

120g unsalted butter, softened 
2/3 cup / 160g caster sugar 
1 cup / 185g self-raising flr 
½ cup / 125ml milk 
2 tspn vanilla essence 
2eggs 

1/2-3/4 cup(est) blueberries 
icing sugar, to dust 

Method: 

1) Preheat oven to moderate 180C. Line the muffin tray with paper cases. Put butter, sugar, flour, milk, vanilla essence and eggs in a bowl and beat with electric beaters on low speed for 2 mins, or until well mixed. Increase the speed and beat for 2 mins or until smooth and pale. 

2)Divide mixture evenly among cases, add in a few blueberries on top of the batter and bake 20mins or until cooked and golden. Transfer to wire rack to cool completely . 

3 )Dust cakes with icing sugar before serving. 


*To make icing cup cakes. Can omit the blueberries, mix ½ cup/60g sifted icing sugar, 1 tspn softened unsalted butter, ½ tspn vanilla essence to 3 tspn hot water to form a smooth paste, then spread icing on cooled cakes. 

*Alternatively, can other types of dried fruits eg. raisin per individual preference to the basic batter. 


by Jennifer

Streusel Topped Blueberry Muffins

2 cups all-purpose flour 
2 teaspoons baking powder 
1/2 teaspoon salt 
1 1/2 tablespoons all-purpose flour 
1 1/2 cups fresh blueberries 
1/2 cup butter 
3/4 cup white sugar 
2 eggs 
1 teaspoon vanilla extract 
1/4 teaspoon lemon zest 
1/2 cup milk 
2 tablespoons all-purpose flour 
5 tablespoons white sugar 
1/2 teaspoon ground cinnamon 
2 tablespoons butter, diced 

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. 
Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter) 
In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups. 
Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups. 
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. 


by Imelda

White Chocolate-Blueberry Cheesecake

*Biscuit Base:
225 gm plain Hobnobs* - crushed to fine crumbs
100 gm unsalted butter - melted

*Cheesecake:
300 gm white chocolate - chopped
200 gm cream cheese - at room temperature
25 gm caster sugar
500ml double cream

*Topping:
350 gm blueberries
100 gm icing sugar (confectioner's)
2 Tbsp water

Line bottom and sides of a 23cm/9-inch round springform pan with greaseproof paper.
Mix crumbs and butter. Press into the bottom of the prepared pan. Chill in the fridge.
While the the crust is chilling, melt white chocolate in a heatproof bowl set over simmering water in a saucepan. Remove from heat and cool a little until warm.
Beat cream cheese and sugar until smooth.
Stir in melted chocolate. Mix well.
Whip double cream to very soft peaks then gently fold into the white chocolate mixture.
Pour into the prepared pan. Spread and smooth top. Chill in fridge for 2-3 hours or overnight.
For the topping:
Place blueberries, icing sugar and water in a saucepan and warm gently until sugar has dissolved and the berries are starting to soften but still retains their shape.
If syrup is too thin, take the blueberries with slotted spoon into a container. Leave a few pieces and mash these to release the juice. Continue simmering the syrup for a few minutes to thicken.
Combine with the blueberries. Leave to cool.


To assemble:
Remove cheesecake from baking pan then spoon the cold blueberries with syrup over the top.


by Imelda