Blueberry Pound Cake

If you’re a blueberry lover, then you'll definitely like this pound cake. It’s moist, dense, and packed with plump, juicy blueberries.

Ingredients

Butter - 1/2 cup (1 stick)
Eggs - 4
Sugar - 2 cups
All purpose Flour - 3 cups.
Baking powder - 2 tsp
Salt - 1/4 tsp
Fresh blueberries - 4 cups
Milk - 1 cup
Vanilla Essence - 1 tbsp

Method

Preheat the oven to 350 F. Grease a 10-inch tube pan with butter and set it aside.

Sieve the 3 cups flour, baking powder, and salt and set them aside.

In a large bowl, beat together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs
one at a time, then stir in the vanilla. Gradually add the flour mixture and the milk (alternating). Dredge blueberries with some flour, then fold into batter.  Pour batter into the prepared pan.

Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Chocolate Chip Scones

These buttery scrumptious chocolate chip scones are tender and moist on the inside and crunchy on the outside and they make a tasty breakfast treat.  They can be served with lemon curd.  Enjoy!

Ingredients

Butter - 1 stick (Frozen)
Egg - 1
Brown sugar - 1/2 cup (packed)
All-purpose Flour - 2 cups
Baking powder - 21/2 tsp
Cinnamon - 1 tsp
Salt - 1/2 tsp
Heavy cream - 1/2 cup
Vanilla essence - 1tbsp
Chocolate chips (mini) - 1 heaping cup.

Method 

Preheat the oven to 375 F.  Line a baking sheet with parchment paper.

Combine the Flour, Baking powder, Salt, Cinnamon, and set aside.  In a large bowl, whisk the cream, egg and vanilla together.  Add the brown sugar and combine until the brown sugar is dissolved.  Combine the flour mixture slowly and gently mix everything together.  Grate the frozen butter and add it to the mixture and combine it with a pastry cutter or your fingers.  Gently fold the mini chocolate chips into the mixture.

The dough may be a little wet.  Work the dough into a ball and press the dough into a 8 inch pie pan.  Cut into equal wedges using a sharp knife and arrange them in the baking sheet.

Bake them for 20-25 minutes or until they are golden brown.  Remove from the oven and allow them to cook for few minutes.

Scones are best enjoyed when you eat them right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.

Coconut pound cake

This cake is moist with lots of coconut flavor!

Ingredients

Butter - 2 sticks
Sugar - 2 1/2 cups
Eggs - 6
All purpose Flour (maida) - 21/2 cups
Salt - 1/2 tsp
Baking powder - 2 tsp
Vanilla extract - 1 tsp
Coconut extract - 1 tsp
Coconut milk (unsweetened) - 1 cup

Method

Preheat oven to 350 F. Grease a bundt pan with butter or cooking spray.

Combine the flour, salt and baking powder.  Cream the butter and sugar using a hand mixer until light and fluffy.  Beat in the eggs one at a time and add the extracts.  Stir in the coconut milk and beat until combined.  Slowly beat in the dry ingredients until the mixture is smooth.

Pour the batter into the greased pan and bake for about an hour or until a cake tester comes out clean. Let the cake cool for about 15 minutes before turning it out onto a plate.

Enjoy!

Pumpkin Spice cake

This is one of the best pumpkin cakes I had and the recipe is very simple. Enjoy!

Ingredients

1 Box French Vanilla cake mix
12 oz pkg of cinnamon chips
2 small boxes pumpkin spice instant pudding mix
4 eggs
1/2 cup oil
11/2 cup water
2 tsp vanilla

Method

Grease a bundt pan.  Mix all the ingredients in a large bowl using a mixer and add the cinnamon chips at the end. Pour the mixture in the greased cake pan.

Bake at 325 for an hour.  Let the cake cook before taking it out of the pan. Enjoy!