Blueberry’s always work amazingly in cakes, becoming juicy and sweet and adding a wonder full colouring. Perfect for summer baking !

YOU WILL NEED: blue berrys long

-350g butter at room temp,

-350g caster sugar,

-6 eggs,

-1 teaspoon vanilla extract,

-450g plain flour,

-2 tbs and 2 teaspoons of baking powder,blueberries-in-cup-anna-hwatz-photography-find-me-on-facebook

-280ml sour cream,

-250g fresh blueberries + extra for decorations,

-600g icing sugar,

-100g unsalted butter (for icing),

-250g cream cheese.


First of all preheat the oven to 170c/325f/gas3.

Place the butt
er, sugar in a large bowl and mix until light and fluffy,(handheld electric whisk would be best).  Next add the eggs one at a time, mixing in-between and scraping around the edge of the bowl and under the mixture for each edition with a spatula.

blueberry-cakeAfter you want to mix in the vanilla extract, flour and baking powder until smooth. Then add in the sour cream and mix well until its light and fluffy !

With a wooden spoon gently stir in the blueberries until they are evenly spread out.
Pour the mixture into a cake tin (you could use cupcake cases or even a ring mould). Bake the cake for 40 minuets, until golden brown, (you want the sponge to bounce back when pressed).

blue cakes xxblue icing sprinckles

Whilst the cake is cooling beat together the icing sugar and butter with and electric whisk until it comes together. Add the cream cheese in one go and continue to beat until thoroughly mixed in !  Turn the mixer up and continue to beat until the icing is light and fluffy.

When the cake is cooled spoon on your cream cheese icing, and use blueberries to decorate the top !! As an extra sprinkle some icing sugar on as well.

Enjoy xxx


This is a great lavender cupcake recipe for the summer, and will always look gorgeous x

lavender-cupcakesYOU WILL NEED
-120ml whole milk,lavender-cupcakes

-3 tbs dried lavender flowers,

-120g plain flour,

-140g  caster sugar,

-1  1/2 teaspoons baking powder,

-40g butter at room temp,

-1 egg,

-12 small sprigs of lavender (decoration).


-25ml whole milk,

-1 tbs dried lavender flowers,

-250g icing sugar,

-80g butter at room temp,

-purple food colouring.


lavicinglavender bunchPut the dried lavender flowers and milk into a jug and refrigerate for a few hours or overnight. Do  the same for the milk and lavender flowers for the frosting.

First you will need to preheat the oven to 170 c/325 f/gas 3.

Place the flour,sugar, baking powder and butter into a large bowl and mix (handheld electric whisk would be best) until it looks like sand.

Next strain the lavender milk (for the cupcakes) and slowly pour into the mixture, constantly mixing gently together. Then add the egg and beat well, scraping around the bowl and under the mixture with a spatula.

Gently spoon your mixture into paper cases until two thirds full, bake for 20-25 minuets. To test if the mixture is cooked spear a fork into the centre of each cupcake if ready it should come out clean, if a little mixture is on the fork place cupcakes back in for another 5 minuets then repeat this stage.

Whilst the cupcakes are cooling, beat together the icing sugar, butter and couple of drops of food colouring into a large bowl, and mix (handheld electric whisk is best) until the mixture comes together and is smooth. Turn the mixer down to a low speed and strain the lavender milk, then slowly pour it into the mixture. Turn the mixer up high and continue mixing until its light and fluffy. (the longer its beaten the lighter the icing).

When the cupcakes are cooled, spoon the icing on and decorate with sprigs of lavender, silver balls or edible glitter. Then enjoy your new summer cupcakes xxx