Cooking with a Superfood

This weekend, after a hectic few weeks and prior to lots of exciting summery plans that we have coming up, I had absolutely nothing to do. Tom was off out on Saturday night and apart from begrudgingly going for a run at some point (must keep up with this), I had kept the weekend clear, and I was so excited! I decided that with all this lovely time on my hands I should tackle something more challenging than my usual Victoria sponge or choc chip cookies.

I gathered up my recipe books and started looking for something exciting to try and make. The first recipe I came upon was from the Hummingbird Bakery and was a blueberry and pecan crumble loaf. I’ve tried loaves in the past and struggled to get the mix to cook all the way through, but I decided the flavours sounded delicious so it was worth braving! I then saw a recipe for mini blueberry bakewells from the Great British Bake-Off cookbook which just looked too adorable not to turn my hand to! Also, it meant I could use a lot of the same ingredients, always a winner!

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You can find the recipe for the blueberry loaf in the Hummingbird Bakery cookbook Cake Days and it was really easy to follow. I did have to cook the loaf for a bit longer to ensure the middle was cooked all the way through and I think this made it dry out a bit. It has a bit of a strong crust but the flavours are really nice! Plus the marbled blueberries throughout look so pretty!

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I think with a drizzle of cream or a scoop of vanilla ice cream this could be a real winner! I’m also pondering whether I could use slices of the loaf in a bread and butter pudding, that could be pretty good!

Next up this weekend was my biggest ever baking challenge: mini blueberry bakewell tarts. This recipe called for me to make my own blueberry jam, pastry, and frangipane, all for one teeny tiny adorable tart! Luckily the recipe is broken down into manageable stages and it was actually fairly easy to do. In my head frangipane was a terrifying baking term, mainly because I had literally no idea how to make it!

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I have to say I’m so pleased with how these have turned out! Probably my proudest baking moment to date! They’re a bit rough and ready compared to the incredibly neat ones pictured in the cookbook but I kind of like their quirky little wobbles and splurges of blueberry, makes them look all the more homemade! I will definitely make these again but might swap the blueberries for raspberries or maybe a lemon version with some curd at the bottom instead of jam. These little tarts would be perfect at an afternoon tea party or birthday tea, they’re so cute and look so pretty laid out on the plate. For this recipe, check out the first GBBO cookbook: How to Bake

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