Easy Blueberry Muffins Recipe

Best served warm or at room temperature on the day of baking.

  • 225g plain flour
  • 200g caster sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • 3 tbsp milk
  • 3 tbsp buttermilk or soured cream
  • 2 large eggs
  • 75g unsalted butter, melted
  • 250g fresh blueberries
  • 1 extra tbsp plain flour
  • 25g unsalted butter, diced
  • 50g plain flour
  • 40g soft light brown sugar
  • Pinch of ground cinnamon

Place all of the Crumble Topping ingredients into a bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture comes together in small clumps, then set aside while you prepare the muffin batter.
Preheat your oven to 180°C/350°F/Gas mark 4
Line the tin with muffin cases. We used our Greaseproof Paper Muffin Cases
In a large bowl, sift the 225g of plain flour, caster sugar, baking powder, bicarbonate of soda, cinnamon and pinch of salt.
In a second bowl, whisk together the milk, buttermilk or soured cream, and eggs until combined.
Make a well in the middle of the dry ingredients. Add the milk mixture and melted butter and stir with a large spoon or spatula until just combined.
Toss the blueberries in the remaining tablespoon of flour and fold into the batter mixture.
Divide the batter equally between the paper cases and scatter the top of each muffin with the Crumble Topping
Bake on the middle shelf of your preheated oven for about 25 minutes or until golden brown, well risen and a skewer inserted into the middle of a muffin comes out clean.

Mint Cake Cheesecake

Kendal mint cake cheesecake, this sounds fascinating, obviously remake with a gf base.

  • 125g butter
  • 1 packet digestive biscuits
  • 900g cream cheese
  • 3 eggs, beaten
  • 1 tbsp cornflour
  • 3 tbsp icing sugar
  • 400ml double cream
  • 30ml mint liqueur
  • 100g Kendal mint cake, broken into small chunks
  • 100g 70% dark chocolate, broken into small chunks
  1. Line and grease a 10" loose-based tin.
  2. Melt the butter in a pan. Crush the bisuits and add to the melted butter, stir until the biscuit crumbs have been coated by the butter.
  3. Pour the biscuit mixture into the tin and cover the bottom, pressing firm so the base is even and compressed. Leave to one side.
  4. Place the cream cheese, eggs, corn flour and icing sugar into a mixing bowl and mix well for a minute. Add the cream and continue to mix until smooth.
  5. Add in the mint liqueur, most of the mint cake and chocolate.
  6. Pour the mixture into the cake tin, and scatter the remaining chunks of mint cake and chocolate over the top of the cheesecake and using your finger poke the chunks beneath the surface so they don't burn.
  7. Place the cheesecake onto a tray and bake in the oven at 180°C for approx 40 minutes until the top is firm.

Mini Cheesecakes, caramel apple streusel

These elegant mini apple bundt cakes feature a sweet cream cheese filling topped with a buttery cinnamon streusel and apple pie filling. With a salted caramel drizzle, they are an ideal fall treat to go with your afternoon tea or coffee.

  • 1⅓ cups graham cracker crumbs (I like Honeymaid)
  • 2½ T. sugar
  • 6 T. salted butter, melted
Streusel Topping
  • ½ cup flour
  • ¼ cup quick cooking oats
  • ¼ cup + 2 Tbsp light-brown sugar
  • ¼ tsp ground cinnamon
  • ⅛ tsp salt
  • ¼ cup butter, partially melted in microwave
  • 16 ounces cream cheese, softened
  • ⅔ cup sugar
  • 2 eggs
  • ¼ cup sour cream
  • 1 tsp vanilla extract
  • 1 lb apples, peeled, cored and finely chopped* (I used Gingergold)
  • Salted caramel sauce, homemade or jarred

  1. Preheat oven to 325 degrees. Line 18 muffin cups with liners.
  2. In a mixing bowl, combine melted butter, graham cracker crumbs and sugar.
  3. Divide mixture into liners and press down firmly o form little crusts.
  4. Bake 5 minutes and cool.
  1. To the melted butter, stir in flour, oats, brown sugar, cinnamon and salt. Stir until clumps form and park in the fridge while you make the filling.
  1. Beat cream cheese with sugar until smooth.
  2. Add eggs until smooth.
  3. Add sour cream and vanilla.
  1. Pour cheesecake batter evenly over the mini crusts.
  2. Top with chopped apples evenly.
  3. Sprinkle on streusel topping.
  4. Bake about 25 mins.
  5. Cool and chill in fridge a few hours.
  6. Top with caramel!

Chocolate-covered cake recipe

In this chocolate-covered cake recipe, bananas lend irresistible moistness, while whole wheat pastry flour makes the diabetic cake a hearty dessert option.

  • 2 cups all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup granulated sugar*
  • 1/2 cup packed brown sugar*
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup fat-free milk
  • 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 2/3 cup mashed banana
  • 1/4 cup canola oil
  • 1 teaspoon vanilla
  • 3 ounces dark chocolate, chopped
  • 1/4 cup fat-free half-and-half
  1. Cake Preheat oven to 325 degrees F. Generously grease and flour a 10-inch fluted tube pan; set pan aside. In large mixing bowl stir together flours, granulated and brown sugar, baking powder, cinnamon, salt, and baking soda.
  2. Cake In medium bowl combine milk, eggs, banana, oil, and vanilla. Add egg mixture all at once to flour mixture. Beat with an electric mixer on medium to high speed for 2 minutes. Spoon batter into prepared pan; spread evenly.
  3. Cake Bake about 45 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on a wire rack.
  4. Ganache In a small microwave-safe bowl combine chocolate and half-and-half. Microwave, uncovered, on 50% power (medium) for 1 minute. Let stand for 5 minutes. Stir until completely smooth. Let stand to thicken slightly. Spoon evenly atop cooled cake.

BestEver Sponge Cake

A cake with a delicious secret - wonderful served with fresh raspberries. Preparation time 25 minutes. Baking Time 20-25 minutes.

  • 170g (6oz) Caster Sugar
  • 170g (6oz) Unsalted Butter
  • 3 Eggs
  • 1 tsp Vanilla Extract
  • 170g (6oz) Self-Raising Flour
  • 400g Fresh Raspberries
  • 300ml Double Cream
  • 1 tbsp Icing Sugar
  1. Preheat oven to 180 C (for fan assisted ovens, adjust accordingly). Line the centre of each raised base with greaseproof paper (Baking Parchment Circles are perfect). Grease the remainder of the bases and the pan sides well.
  2. Cream the butter and sugar together with an electric mixer until the mixture is light and fluffy. Add the eggs, one at a time, and beat well to combine before adding the next. Then add 1 tsp of Vanilla Extract and mix well.
  3. Sift the flour and gently fold into the mixture, ensuring all ingredients are combined.
  4. Spoon the cake mix into the prepared cake pans and bake in the oven for around 20-25 minutes. Allow to stand for 10 minutes and then turn out onto wire racks covered with baking parchment; turn top-side up to properly cool.
  5. Once cooled, place one sponge on a serving plate. Whip the cream until thick, generously spread into both sponge wells, then over-fill one half with 300g of fresh raspberries.
  6. Flip the second sponge over onto the filled half and gently but firmly press together. Dust with sifted icing sugar and top with the remaining raspberries

Chocolate Cheesecake

This White Chocolate And Raspberry Cheesecake Swirl Browniesrecipe is featured in the Brownies Feed along with many more.
  • ½ cup + 2 tbsp flour
  • ⅓ tsp salt
  • 1 tbsp unsweetened cocoa powder
  • 6 oz good semi sweet dark chocolate, chopped
  • 8 tbsp unsalted butter, cut into small pieces
  • 1 cup white sugar
  • 3 med/small eggs (or 2 large), at room temperature
White Chocolate Cheesecake:
  • ½ cup white chocolate chips
  • 6 oz full fat cream cheese, at room temperature
  • ⅓ cup + 1 tbsp white sugar
  • 1 large egg, at room temperature
Raspberry Swirl:
  • ½ cup fresh raspberries
  • 1½ tbsp white sugar
  1. Preheat the oven to 350 degrees. Line an 9 x 9-inch baking pan with parchment paper, allowing the sides to overlap. Spray parchment with cooking spray.
  2. To make the brownies, combine the flour, salt, and cocoa powder together until well combined; set aside.
  3. Place the chopped chocolate and butter into a glass bowl.
  4. Place the bowl over a saucepan of simmering water, stirring often, until the chocolate and butter are completely melted and smooth.
  5. Turn off the heat, keeping the bowl over the water, add the sugar and whisk until completely combined.
  6. Remove from the saucepan and place on a towel on the counter.
  7. Add in the room temperature eggs and whisk until just combined.
  8. Do not over beat the batter.
  9. Sprinkle the flour/cocoa mixture into the melted chocolate, and using a rubber spatula, fold the flour mixture into the chocolate until just combined.
  10. Pour the batter into the prepared baking pan then smooth the top.
  11. Set aside while you prepare the white chocolate cheesecake layer.
  12. To make the cheesecake layer, place the white chocolate chips in a small microwave safe dish and place into the microwave.
  13. Cook at 20 second intervals, stirring well between each interval, until melted. Don't overcook!
  14. Whisk until smooth and creamy; set aside.
  15. Using a hand mixer, beat the cream cheese together with the sugar and egg until creamy. Fold in the white chocolate and mix well.
  16. To make the raspberry swirl, place the berries in a fine sieve over a bowl then mash them using a rubber spatula, over and over until you have nothing but seeds left.
  17. Add the sugar to the raspberry sauce; mix well.
  18. Pour the white chocolate mixture over the brownie batter.
  19. Pour spoonfuls of the raspberry sauce over the top of the batter then use a wooden skewer to swirl the mixture. Side Note: Make sure to stick the skewer in only the raspberry/white chocolate layer and not all the way to the brownie layer.
  20. Place into the oven and bake for 45-55 minutes, or until the sides are set and the center is nearly set.
  21. Remove from the oven and allow to cool completely in the pan.
  22. Use the overlapped parchment to easily remove the brownies from the pan.
  23. Cut into bars and serve. Enjoy!

The Cake Boozy Eggnog

Eggnog lovers alert: this is like a slice of eggnog in cake form. Booze up the homemade eggnog to your liking.
For Cake:
  • 1 1/2 cups (10 1/2 ounces) granulated sugar
  • 3/4 teaspoon salt
  • 3 large eggs
  • 8 tablespoons (4 ounces) unsalted butter, very soft
  • 4 teaspoons vanilla extract
  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon nutmeg
  • 1 cup milk, warmed
For Eggnog Sauce:
  • 4 large yolks
  • 1/2 cup (3 1/2 ounces) granulated sugar, divided
  • Pinch salt
  • 1 1/2 cups milk
  • 3/4 teaspoon nutmeg, divided
  • 1/3 cup bourbon or dark rum (or to taste)
  • 2 cups heavy cream
  1. Adjust oven rack to middle position and preheat to 350°F. Grease 9- by 9-inch baking pan. Stir sugar and salt in large bowl to combine. Whisk in eggs, one by one, until lightened. Whisk in softened butter and vanilla until combined.
  2. Add flour, baking powder, and nutmeg to bowl and whisk to combine. Slowly whisk in milk until combined and smooth (batter will seem thin). Pour into pan and bake until golden and top is set, about 35 minutes. Transfer to wire rack to cool until warm.
  3. When cake is cooled to warm, make eggnog sauce. Whisk yolks with 1/4 cup sugar and salt until smooth. Scald milk in small pot over medium heat. Slowly whisk in half of the hot milk into egg mixture. Return egg and milk mixture to the pot and cook on medium low heat, stirring with wooden spoon, until mixture thickens slightly and coats the back of the spoon (see note). Stir in 1/2 teaspoon nutmeg and bourbon. Add more bourbon if desired (see note).
  4. Poke several holes in cake and cut into squares (either 9 or 12 squares). Slowly pour hot sauce over cake, opening up cuts into the cake to allow the sauce to fully soak in. Chill at least 4 hours (preferably overnight).
  5. Beat cream and remaining 1/4 cup sugar to medium peak. Spread over cake, dust with remaining 1/4 teaspoon nutmeg and serve.

Blueberry Tart Cheesecake

  • 1½ cups all-purpose flour
  • ¼ tsp salt
  • ½ cup icing sugar
  • ¾ cold butter, cut into small chunks
Cream Cheese Filling
  • 8oz cream cheese, softened (1 package)
  • ½ cup icing sugar
  • 1 tbsp vanilla extract
  • ½ cup heavy whipping cream, whipped
Blueberry Topping
  • 2/3 cup sugar
  • 3 tbsp cornstarch
  • ½ cup water
  • ¼ cup fresh squeezed lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla
  • 3 cups blueberries, fresh or frozen


Preheat your oven to 350ºF with a rack in the middle position.

Put the flour, salt, and icing sugar into the bowl of a food processor and mix to blend. Add the butter chunks and pulse until a coarse meal forms with a few pieces of pea sized butter left.

Press the mixture into the bottoms and sizes of a tart shell so that it is at least ¼" thick everywhere.

Lightly cover the tart with foil and add pie weights (or dried beans) to ensure that the tart shell doesn't bubble up. Bake in the preheated oven for 15-20 minutes, until light golden brown. Cool completely.

Cream Cheese Filling

Beat the cream cheese and icing sugar together until light and fluffy. Beat in the vanilla. Fold the cream cheese mixture into the whipped cream until completely uniform. Spread into the cooled tart shell and refrigerate until firm.

Blueberry Topping

Put the sugar, water, cornstarch, lemon juice, lemon zest, and vanilla into a large sauce pan and whisk until smooth over medium heat.

Stir in the blueberries and bring to a boil, stirring constantly, for about 2 minutes until at least half of the blueberries have broken down and it has thickened up significantly.

Let cool, then pour onto the top of the tart. Keep the finished tart refrigerated.


  • 1 package pre-made cookie dough *optional* extra for topping
  • 3 8-oz packages of cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1/2 tsp vanilla extract
  • 3 eggs

Preheat oven to 350°F/180°C. Press a package of pre-made cookie dough into a springform pan.
In a bowl, mix the cream cheese and sugar until fluffy.
Add sour cream and vanilla and mix.
Add the eggs, one at a time, mixing thoroughly after each one. Pour into springform pan.
*Optional* drop half teaspoonfuls of cookie dough on top of the cheesecake batter. Bake for one hour, cool completely, then refrigerate overnight.

The Best Cream Cake

  • 6 eggs, separated
  • 3/4 cup sugar, divided
  • 1/4 cup flour
  • 1/3 cup dried bread crumbs (plain)
  • 1 cup ground hazelnuts, divided
  • 3 cups whipping cream
  • 1 1/2 tsp vanilla
  • 2 tbsp icing sugar
  1. Preheat your oven to 325ºF with a rack in the middle position. Grease two 8" round pans and set aside.
  2. In a large bowl, beat the egg whites until soft peaks form. Sprinkle on 1/4 cup of sugar, then continue beating to stiff peaks. Set aside.
  3. In a second large bowl (use a stand mixer if you have one), beat the egg yolks until very thick and lemon coloured. Add the remaining 1/2 cup sugar and beat until blended (it will be thick, and light yellow in colour). Add the flour, breadcrumbs, and 2/3 cup of ground hazelnuts. Mix to combine, so there are no streaks of flour left.
  4. Pour the flour mixture into the bowl with the egg whites. Use a large rubber spatula to fold the mixture together. Be careful not to just stir it, as you want the mixture to be light and airy. It's finished once there are no streaks of white remaining, but take your time!
  5. Pour the batter equally among the two pans, and bake for 40 minutes. When done, a toothpick will come out from the center clean, and the tops will be a golden brown and spring back when you touch them.
  6. Invert the cakes out of the pans and let cool completely on a wire rack.
  7. When the cakes are completely cooled, use a bread knife to cut each one in half, creating your four layers.
  8. Place the whipping cream in a large bowl, and whip on high speed until almost thickened enough to spread. Add the vanilla and icing sugar. Continue to whip until light fluffy, and it holds a peak when you pull out the beater. Be careful not to over beat it.
  9. Frost as you would any cake. Use the remaining 1/3 cup of ground hazelnuts to decorate the sides of the cake. See notes for an easy way to do this.
  10. Serve the same day that you frost the cake, and keep it refrigerated once frosted! You can bake the cake a day ahead - just let it cool completely, then wrap with two layers of plastic wrap.