Old fashioned blueberry semolina cake with blueberry vanilla glaze

Simple cake for a cosy weekend tea time :) This a hard combination to resist - juicy blueberries in a moist yoghurt cake. Well... just try it yourself!

Ingredients:

80 grams plain flour
2 teaspoons baking powder
200 grams fine semolina
160 grams caster sugar
150 grams yoghurt
3 eggs
⅔ cup melted butter, cooled
half of vanilla pod (keep the rest for the glaze)
300 grams fresh blueberries

Sift the flour, baking powder, semolina and caster sugar together and place in a bowl.

In a small bowl, whisk together the eggs, vanilla and yoghurt.

Pour the eggs mixture along with the melted butter into the dry ingredients and stir until just combined. Add the blueberries and fold through very gently.

Pour the mixture into the cake mould and bake in a pre-heated 170°C oven until golden and cooked through - about 40-50 minutes. Also you can bake it in a muffin pan or individual cake pans. If so adjust the baking time to 20-30 min. 

Remove from the oven and let the cake sit in the mould for about 5 minutes then turn it out onto a wire rack to cool.

For the blueberry glaze:

2 tsp blueberry juice (from fresh or frozen blueberries),
half of vanilla pod,
1 tsp lemon juice,
icing sugar to the right consistency (about 3/4 cup)

To make blueberry juice mash the blueberries in a medium sized bowl releasing lots of dark blue juice. Remove the blueberry skins from the juice and discard.  Add lemon juice and vanilla seeds, then add icing sugar until right consistency. Pour the glaze over cake.

Blueberry sorbet

Ingredients
1-1/4 cups water
1 / 2 cup sugar
3 cups frozen blueberries
juice of 1 large lemon
2 tablespoons Creme de Cassis or Limoncello.

Dissolve sugar in boiling water and boil for 5 minutes. Allow it to cool, then add lemon juice and liqueur.

Put the blueberries and sugar syrup to the blender and process until smooth. For the smooth consistency put the mixture through a strainer.

Put the mixture into a deep dish and freeze, whisking with a fork every 20 minutes. Or use the ice-cream machine according to instructions. Transfer sorbet to a container you plan to store it in (or simply cover the bowl you've frozen it in) and freeze.





Decorate with berries and mint if desired and serve immediately. It melts so quickly!

Almond and blueberry cookies

Ingredients
100 g butter, softened
1 egg
100 ml sugar
100 ml  almond flour
200 ml flour
1 tsp baking powder
1tsp grated lemon zest
few drops of almond extract or 1 tbsp amaretto
100 ml dried blueberries
pinch of salt

Method
Cream together butter, sugar, zest and almond extract. Then incorporate the egg, followed by almond flour and flour with baking powder and pinch of salt. When the dough is done, gently mix in the blueberries.

Roll the dough into a log, wrap up in plastic and refrigerate for several hours or freeze.

Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart.


Bake in a pre-heated oven (175°C/350°F) for about 10-15 minutes or until slightly golden.