Blueberry Muffin Traybake
I discovered a new blog this week when I was searching for recipes that used buttermilk. I had some leftover from the doughnuts and didn’t want it to go to waste, after some googling, I came across Averie Cooks – a well written, beautifully photographed blog with some pretty good recipes to boot.
There’s a dedicated post to the best buttermilk recipes and I decided on the ‘blueberry muffin and buttermilk pancakes cake’, which I’ve just called a traybake for short, recipe follows..
It’s a very simple recipe to follow, using just one mixing bowl for the job. It doesn’t contain any butter – the buttermilk, sour cream and oil keeps the cake very soft and moist; most likely helped along by the amount of blueberries in the cake.
Blueberry Muffin Traybake
2014-07-07 22:18:09
Yields 12
Prep Time
10 min
Cook Time
30 min
Ingredients
- 180g plain flour
- 155g caster sugar
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1 large egg
- 125ml buttermilk
- 80ml sour cream
- 3 tbsp vegetable oil
- 1 tsp vanilla extract
- 150g fresh blueberries
Instructions
- Preheat oven to 180 degrees and line an 8x8in baking tray (or one of a similar size)
- In a bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon and nutmeg)
- In a separate bowl, mix together the wet ingredients (egg, buttermilk, sour cream, oil and vanilla)
- Add the wet mixture to the dry mixture and use a spatula to fold mixture gently until combined. There will be some lumps, but don’t overmix or try and stir until smooth
- Gently fold in the blueberries until well dispersed in the mix
- Bake in the oven between 25 – 30 mins, it will depend on your oven. Averie’s original recipe used frozen blueberries which took longer to bake as they tend to release more water and are much colder than fresh blueberries. I’d advise you to keep an eye on the cake and when it’s slightly golden in colour, use a toothpick to check it comes out clean.
- Leave to cool on a wire rack before serving, dust liberally with icing sugar (or you can always make a glaze, again, Averie’s original recipe has further details).
Adapted from Averie Cooks
Adapted from Averie Cooks
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