So summer is nearly over, you can now indulge yourself. There’s no need for bikini’s and crop tops. Winter is rolling around a little muffin top can easily be hidden under chic knitwear right? Thank goodness for that. In terms of fashion I have always been a fan of big chunky knitwear, which is hard to pull off in the heat of summer, so Autumn, or Fall to my American readers is one of my favourite seasons. It just gives you the excuse to indulge in richer foods without worrying that your going to have a food baby protruding from under your summer dress.
I’m on a bit of a lemon kick. Well the weather has just been dreadful the past couple of weeks, and I feel like we all need a little sunshine in our lives every now and again. Lemon when used correctly does just that. As autumn (or fall) approaches us there are seasonal berries galore, and I decided to combine some blueberries with the lemon in these mini pound cakes. The term Pound cake is uniquely America. Mainly because of their continued use of the imperial system, but just everything about the actual cakes screams of wonderful home cooked, comfort food. I mean a Kilo cake just doesn’t have that same ring to it, and you imagine it to be some anaemic looking health food your trainer asks you to eat after leg day. The Pound cake on the other hand sits there in all it’s glory, rich and tasty, full of butter and sugar. I’ve convinced myself that if you add fruit to Pound cakes it makes it a healthy pound cake, even more so if it’s not a whopping big cake but rather a small dainty one… So lets just go with that for now… Here’s a “healthy” blueberry and lemon mini pound cake.
Prep time 10 minutes
Cook time approximately 60-70 minutes
1 lemon, juiced and zested
1 cup fresh blueberries
3 medium eggs
1/2 cup unsalted butter, room temperature
3/4 cup brown sugar
1 1/2 cups plain flour
1/2 tsp baking powder
1/4 tbs salt
Begin by preheating your oven to 350F/180°c. Grease your mini loaf pans (or regular 9×5 loaf pan) with some butter and set aside.
- In a large mixing bowl, add the butter and sugar and creme until well combined.
- Add the eggs one at a time until all three are well incorporated into your butter and sugar mixture.
- Add your lemon juice and zest to the mixture, beat and set aside.
- In a medium bowl sift together the flour salt and baking powder until well mixed and then add it to the sugar mixture half a cup at a time.
- Mix until incorporated but do not over mix.This next bit will help ensure that your blueberries do not sink to the bottom of your cake…
- In a separate bowl toss your blueberries with 1 tablespoon of plain flour making sure they are well coated.
- Pour the cake batter to fill a third of each mini pan and dot the blueberries evenly. Pour another layer of batter over the blueberries and repeat once more, finally topping with the last layer of batter with the remaining blueberries.
- Bake for approximately 60-70 minutes depending on your oven. If you see that the top of the cake is browning too quickly cover loosely with some foil.
- Leave to cool for 15 minutes before serving.
These mini pound cakes go great with a calming camomile tea or a freshly roasted coffee! So don’t expect them to hang around long.
Remember if you try this recipe I always enjoy seeing what you’ve baked so send me pictures of your bake on Instagram @cakesthebiscuit or on Twitter @cakes_biscuit hashtag #cakesthebiscuit. Happy Baking!