Other Baking – scones, loaves, cakes

Trader Tom’s organic blueberry scones
Ingredients:
2 cups flour
4 teaspoons baking powder
2 tablespoons sugar
60g butter, grated
Zest of ½ lemon, grated
¾ cup Trader Tom’s organic blueberries
1 egg
About ¾ cup milk
 
Method:
Preheat the oven to 200degC.  Line a baking tray with baking paper.
Sift the flour and wholemeal flour into a bowl, add the baking powder and sugar.  Grate the butter into the mixture, and rub into the dry ingredients.  Add the lemon zest.
Whisk the egg and milk together in a jug.  Pour all except 1 tablespoon into the dry ingredients and mix gently to just form a dough.  Add a little more milk if required.
Transfer the dough to a lightly floured board.  Pat out to about 1.5cm thick.  Spread the blueberries over half the dough, and cover with the other half and pat well together.  Cut the dough into triangles and transfer to the baking tray.
Brush with the reserved milk and egg mixture, and if desired sprinkle with a little extra sugar.  Bake for 15-20 minutes.  Transfer to a rack to cool.
 
 
Trader Tom’s organic blueberry and lemon loaf
Ingredients:
125g butter, softened
1 cup white sugar
2 eggs
1½ cups flour
1 teaspoon baking powder
¼ teaspoon salt
1 lemon (zest and juice – keep separate)
½ cup milk or plain yoghurt
1 cup Trader Tom’s organic blueberries
Glaze:  ¼ cup white sugar and the juice from the lemon
 
Method:
Preheat the oven to 180degC.  Grease or spray a loaf tin, and line the bottom with baking paper.
Place butter and sugar in a bowl and beat together until pale and creamy.   Add the eggs, one at a time, and beat after adding each egg.   In another bowl sift together the flour, salt and baking powder and mix well.  Stir in the lemon rind.  Add the dry ingredients alternately with the milk or yoghurt to the butter and sugar.
Lastly, fold in the blueberries.  Tip into the prepared loaf tin, and bake for 55-60 minutes. 
To glaze:  Mix together the sugar and lemon juice.  Prick the loaf all over with a skewer or toothpick, and spoon over the glaze while the loaf is still hot.  Leave the loaf in the pan for 30 minutes, then remove and cool completely on a wire rack. 
This loaf is best eaten the day it is made.
 
Trader Tom’s organic blueberry and walnut loaf
Ingredients:
2 cups self raising flour
1 cup sugar
2 eggs, beaten
1 cup milk
2 tablespoons rice bran or canola oil
1 cup Trader Tom’s organic blueberries
½ cup chopped walnuts
 
Method:
Preheat the oven to 180degC.  Grease and line the bottom of a loaf tin with baking paper.
Mix the flour and sugar together in a bowl.  In a separate bowl or jug, whisk together the eggs, milk and oil.  Make a hole in the centre of the flour and sugar, and pour in the wet ingredients.  Mix with a very light touch, to just combine. (Don’t over-mix or the loaf will be tough.)
Fold in the blueberries and walnuts.
Pour into the prepared loaf tin and bake for 50-60 minutes, until cooked.
Remove from the loaf tin after 30 minutes and cool on a wire tray.
 
Variation:  Replace walnuts with almonds or pecans.


 
Trader Tom’s organic blueberry and sour cream cake
Ingredients:
125g butter, softened
½ cup sugar
1 egg
1 teaspoon vanilla essence
1 cup flour
1½ teaspoons baking powder
3 cups blueberries
2 cups sour cream
2 egg yolks
½ cup sugar
1 teaspoon vanilla
 
Method:
Preheat oven to 180degC.  Grease or spray and line a 25cm spring form pan with baking paper.
Cream together the butter and sugar.  Add the egg and vanilla essence and mix well to combine.  Add flour and baking powder and mix until smooth. Spread into the pan and smooth. Sprinkle the blueberries over the base.  Mix together the sour cream, egg yolks, sugar and vanilla and pour over the blueberries.  
Bake for 1 hour or until topping is golden and firm to touch.
 
Trader Tom’s organic blueberry crumble cake
Ingredients:
¾ cup sugar
60g butter or margarine
1 egg
½ cup milk
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
2 cups Trader Tom’s organic blueberries
Topping:
½ cup sugar
1/3 cup flour
½ teaspoon cinnamon
110g butter or margarine
 
Method:
Preheat oven to 180°C.  Grease or spray a 20cm square cake pan.  Line the base with baking paper.
Cream together the first measure of sugar and butter or margarine.  Add the egg and mix well. 
In a separate bowl mix together the flour, baking powder and salt.
Stir into the first mixture, alternatively with the milk. 
Fold in the blueberries and tip into the pan.
Topping:  Combine the sugar, flour and cinnamon, and rub in the butter or margarine.  Sprinkle over the cake mix.
Bake for 30-40 minutes.
 
Trader Tom’s organic blueberry bundt cake with citrus glaze
Ingredients:
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries
300g butter
2 cups white sugar
3 eggs
1 tablespoon orange juice
1 tablespoon orange zest
Glaze:  2 tablespoons orange juice
1 tablespoon orange zest
¾ cup icing sugar
 
Method:
Preheat the oven to 180°C.  Grease or spray a bundt cake tin.  Alternatively use a ring tin.
In a large bowl place flour, baking soda and salt and combine well.
In another bowl beat the butter and sugar until creamy.  Beat in the eggs, one at a time, until well combined.  Add 1 tablespoon of orange juice and mix again.  Add the flour mixture and combine well.  Fold in 1 tablespoon orange zest, and the blueberries.  Pour mixture into the prepared bundt cake tin and smooth surface.
Bake for 55-60 minutes.  Cool in the tin for 15 minutes.  Remove from the tin and cool on a wire rack.  Place on a serving dish and cover with glaze.
 
Glaze:  Combine icing sugar, orange zest and juice.  Add more juice if necessary to make the glaze.  Drizzle over the cake.
 
Variation:  Replace the orange juice and zest with lemon juice and zest.
 
Trader Tom’s organic blueberry buckle cake
Ingredients:
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
50g butter, softened
100g sugar
1 egg
½ teaspoon vanilla essence
1/3 cup milk
2 cups Trader Tom’s blueberries
Topping:
1/3 cup flour
1/3 cup white sugar
½ teaspoon cinnamon
50g butter
 
Method:
Preheat the oven to 180°C.  Grease or spray a 20cm square or round cake tin, and line the bottom with baking paper.
Sift together the flour, baking powder and salt into a bowl, mix well and set aside.
Beat the butter and sugar until light and fluffy.  Add the egg and vanilla essence and beat again until well mixed.  Add the flour mixture alternately with the milk, and mix again only till combined. 
Spread the batter onto the bottom of the prepared tin, and smooth the top level.  Arrange the blueberries evenly over the cake batter, then sprinkle the topping over.
Topping:  Mix together the flour, sugar and cinnamon.  Rub the butter into the mixture until it resembles coarse crumbs.  Sprinkle over the cake batter.
Bake for 40-50 minutes until cook.  Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature with vanilla ice cream as dessert, with whipped cream or yoghurt for afternoon tea.  And eat the leftovers cold from the fridge for a late-night snack attack.