Blueberry and White Chocolate Cake

If there was ever a cake made for breakfast time, this is it.  Filled to bursting with white chocolate chips and juicy blueberries you'll be hard pressed to find a more decident breakfast treat.

The soured cream in this cake creates a moistness like no other. I ate this cake over the space of a week and it stayed so squishy and moist.  I have to admit, this is one of my very favorite loaf cakes I've ever made. I can't wait to try it out with forraged blackberries over the next few weeks.

I hope you enjoy this cake as much as I did. In fact, I'm off to make another one for the weekend. Happy Baking.

Blueberry White Chocolate Cake

Ingredients:

• 100g unsalted butter, at room temperature
• 150g golden caster sugar
• 2 large, free range eggs
• 2tsp vanilla extract
• 200g self raising flour
• 1tsp baking powder
• 150ml soured cream
• 220g blueberries
• 150g white chocolate chips


• For the frosting :
• 180g full fat cream cheese
• 100g icing sugar

Cooking Directions:

1. Line a loaf tin with baking parchment and preheat the oven to 175°C.
2. In the bowl of an electric mixer beat the butter and sugar together until light and fluffy. Turn the mixer down to low and add the eggs in one at a time, beating well between each addition. Mix in the vanilla extract.
3. Add half of the flour, the baking powder and half of the soured cream and beat to combine. Add the remaining flour and soured cream and mix again. Stir through half of the blueberries and all of the white chocolate chips, pour the batter into the prepared loaf tin and bake for 1hr - 1hr 15minutes.
4. Allow to cool in the tin for 20 minutes before transfering the cake to a wire rack to finish cooling.
5. When the cake is cooled, make the frosting. Whip the cream cheese and icing sugar together until creamy and then spread over the top of the cake. Scatter with the remaining blueberries and serve.

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Lemon Zucchini Loaf

Sometimes you just have to say "to hell with the diet, I want cake for breakfast".  That's exactly what I thought earlier this week, so I set about to make an every so slightly better-for-you cake thats acceptable to eat for breakfast. That's where this lemon zucchini (or courgette to you and me) loaf was born.

 

If you like carrot cake you're gonna lose your mind at this zucchini loaf.  I absolutely love to add veg to cakes and bakes, it adds a moistness that simply cannot be beaten.  I mean, I made this cake on a Monday, we finished it off on Friday and it was still just as moist and delicious as the day I made it. Nowt that's what you want from a cake, if you ask me.

This loaf is so adaptable. I added grated lemon zest but you could substitute this for lime. Add a handful of poppy seeds or even leave the citrus out all together and throw in a teaspoon of cinnamon for a nice spicy number.  Plus, if you fancy making this baby dairy free, just sub in soya yogurt for greek yogurt and Bob's your mam's sister's husband.  They're all gonna be winners.

Lemon Zucchini Bread

Ingredients:

• 225g grated courgette
• 200g sugar
• 120ml sunflower oil
• 120ml plain, full fat yogurt
• 1 large, free range egg
• 3 lemons, zested
• 220g self raising flour
• 1tsp baking powder


• For the frosting:
• 200g icing sugar
• 3tbsp lemon juice

Cooking Directions:

1. Preheat your oven to 175°C, grease and line a loaf tin and set aside.
2. In the bowl of an electric mixer add the grated courgette, sugar, oil, egg, yogurt and lemon zest. Mix together until combined. Slowly add the flour and baking powder to the wet ingredients, mixing until just combined.
3. Pour the batter into the prepared tin and bake in the preheated oven for 1 hour or until a skewer inserted into the middle of the cake comes out clean. Allow to cool in the tin. Once cool, remove from the tin and set aside while you make the glaze.
4. To make the glaze mix the icing sugar and lemon juice together to make a thick drizzle. If it's too thick add a little extra juice, too thin add more icing sugar. You want it to drip down the side of your cake. Drizzle over the loaf, allow to set for about 20 minutes and serve.

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Orange Drizzle Loaf

With Valentines day a mere 24 hours away, I'm feeling the love in the air and the romance in the water. This year I decided to join in on Food Blogger Love and share a little bit of loveliness for my fellow online foodies.  My chosen Valentine is Kelly Lynn from Kelly Lynn's Sweets & Treats. Happy chocolates and flowers day Kelly!

Kelly's blog is jammed full of tasty treats and I just loved drooling over her recipes.  For the purpose of Food Blogger Love I thought I'd whip up my take on her delicious looking Orange Loaf Cake.  My orange drizzle loaf is a bit different from Kelly's version, hers is a traditional pound cake smothered in yummy frosting where mine is a fluffy loaf soaked in an orange syrup. I think between us we've got everyones preferences covered.

I have to admit, I'm super jealous of Kelly's orange tree, imagine having a bounty of fresh fruit right in your own back yard! I'll have to make do with my local green grocer, oh well.

Drizzle cake is my absolute favorite cake in the world. Normally you attribute this style of loaf with lemon but it lends itself perfectly to any citrus fruit. I've had excellent results from lime and even grapefruit.  There's nothing like breaking through that sugary crust and letting the zingy citrus sponge melt on your tongue.

Orange Drizzle Loaf

Ingredients

• For the cake:
• 250g unsalted butter, at room temperature
• 250g caster sugar
• 4 large eggs
• 250g self raising flour
• 1tsp baking powder
• 2tbsp orange zest from 2 oranges


• For the drizzle :
• juice from 2 oranges
• 250g caster sugar

Cooking Directions

1. Preheat your oven to 170C and grease and line a 2lb loaf tin.
2. In the bowl of an electric mixer mix all of the cake ingredients together untill fully combined.
3. Pour batter into the prepared loaf tin and bake for 45-55 minutes until risen and springy to the touch. Allow to cool while you make the drizzle.
4. Stir together the sugar and orange juice, once combined pour over the loaf and leave to cool in the tin for 2 hours or overnight.
5. Once cool, use a sharp knife to release the edged of the cake from the tin and remove. Slice and enjoy. 

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