Lemon Blueberry Cake

This easy lemon blueberry cake is a burst of beautiful flavours and I call this a sunshine cake. Its moist, tender and bursting with lemon flavour and blueberries. It’s a great combo of flavours and a great show stopper dessert. I am going to share this recipe which didn’t fail me in my first shot. Try it out and do let me know how it turns out! This cake goes well with cream cheese frosting or buttercream. But I love it with Chocolate… because nothing can go wrong with chocolate!

This recipe is adapted from Sally’s Baking Addiction

 

Serves 10 to 12

Ingredients

1 cup softened unsalted butter
1 and 1/4 cups granulated sugar
1/2 cup light brown sugar
4 large eggs
1 Tablespoon vanilla extract
3 cups all-purpose flour 
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 Tablespoons lemon zest
1/2 cup lemon juice (3 medium lemons)
1 and 1/2 cups blueberries, fresh or frozen
1 Tablespoon all-purpose flour (to coat blueberries)


Method:

Preheat oven to177°C. If you want to make a layer cake grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. I used one 12inch pan.

Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes.

In a large bowl, whisk together the dry ingredients - flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice, just until combined. Toss the blueberries with 1 tablespoon of flour and gently fold into the batter. Batter is extremely thick. So do not over-mix as over-mixing will lead to a dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. If you are only using 2 cake pans or 1 cake pan, your bake time will be longer. Bake the three layers for about 21-25 minutes or until a toothpick inserted in the centre comes out clean. Remove from the oven and allow to cool completely in the pan before assembling and frosting.

You can frost it with cream cheese frosting or buttercream or chocolate. They all work well with this cake. 

Above pictures are copyrighted Tickled by Inspirations.

Coconut Baked Chicken

Any dish that is made in coconut milk is so flavourful. Today’s chicken dish is just succulent, high in flavor and has all the right spices in it! Everything depends on the thick creamy sauce. If you are a fan of Thai food or a fan of our authentic Kerala stew, then you should try this out.

Coconut Baked Chicken recipe is adapted from @swahilifood , do check her page for the original recipe which is equally good, among her other amazing recipes. Here is my version, it is super easy and a winner all the way!! I hope you get to try it out, trust me you will love it!

Ingredients:

1 whole chicken (or Chicken thighs)

For Marinade
Salt 1 teaspoon
Pepper powder 1 to 2 teaspoon
Turmeric half tsp
Chillie powder 1/2 teaspoon

To make the sauce
Butter 1 teaspoon
Oil 1 tablespoon
Cardamom 3 to 4
Cinnamon stick 2
Cloves 3 to 4
Peppercorns 1 tsp
Bayleaf 1 to 2
Minced ginger 1 tsp
Minced garlic 1 tsp
Chillie flakes 1 teaspoon
Turmeric 1 tsp
Coriander 2 tsp
Garam masala half tsp
Chillie powder or paprika 1 tsp
Coconut Milk 1 can
Chopped Coriander leaves - a bunch

 

Method:
Butterfly the chicken. Marinate the chicken well with the spices. Make sure there is enough salt. Fry the chicken in a pan with butter and oil on both sides of the chicken till the skin turns brown. Then keep aside the chicken in a baking dish.

To make the Sauce:
Remove the excess oil from the pan, leaving a little. Add the cardamom, cinnamon sticks, cloves, peppercorns and bayleaf and saute it. Then add the turmeric, minced ginger & garlic, chillie flakes, coriander powder and garam masala and saute it for a minute. Gradually add the coconut milk. I didnt have to add the whole can, I used 3/4th of it. Just warm it up and add chopped coriander leaves. Everything lies in the sauce. Taste and see of you need to add more spice. Pour this over the chicken. Cover the dish with foil and bake it at 200 degrees C for 45 minutes. Then remove the foil and bake it for another 10 minutes and serve it with bread, Chappati or rice.

Notes:

If you are using Chicken thighs the baking time will be less.