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.