August 19, 2012

Blueberry and hazelnut blondies a la Country Living

I have found this cake recipe in the July 2012 issue of Country Living and as big portions of blueberry are cheap to buy at the time being, I decided to test out this cake recipe. And it was highly appreciated by my fellow rowers, as I took it with me yesterday on a picnic row on the fjords of Kolding & Gamborg incl a tour around the little island of Fænø. 

It was perfect to spend yesterday on the water, as the day was quiet sunny and warm. And the cake as enjoyed after a cooling down swim in the fjord of Kolding.

Blueberry and hazelnut blondies a la Country Living:
  • 175 g butter - soft
  • 175 g sugar
  • 175 g light brown Muscovado sugar
  • 3 eggs
  • 1 tablespoon home-made vanilla sugar
  • 225 g (cake) flour
  • 1 teaspoon baking powder
  • 75-100 g hazelnut - roasted and roughly chopped
  • 150 g blueberries
  • 100 g white chocolate - finely chopped
  1. Heat the (conventional) oven to 200'C.
  2. Beat together the sugars and butter until soft, fluffy and lighter in colour
  3. Beat in the egg one by one.
  4. Beat in the vanilla sugar and baking powder.
  5. Fold in the flour in the cake dough.
  6. Fold in the blueberries and white chocolate.
  7. Fill the cake dough into a 20x30 cm baking tray, greased with oil or soft butter. Soften the top of the dough.
  8. Bake the cake at 200'C for 30 minutes in the middle of the oven. A cake tester should still have a little amount of dough clinging to it.
  9. Leave the cake to cool down in the baking tray.

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