It’s my blog birthday! Today Gourmet Chick turns five. I find it hard to believe I’ve actually been writing Gourmet Chick for five years now. After discovering these things called food blogs while I was working as a lawyer in London I hummed and haaed for ages about starting one up myself but finally bit the bullet. I think the turning point was the glazed look in some friends eyes when I banged on and on about the restaurant I had just been to or the meal I had cooked the night before. I realised I needed a more receptive audience!
There weren’t many food blogs around then and it was considered a very strange and embarassing thing to take photos of your food in restaurants. Now it is still a bit strange and embarassing but half the restaurant has their iphone out anyway snapping away whether they are bloggers or not.
I considered Gourmet Chick a bit of an experiment so set it up on a free platform and did all the dodgy design myself (mistake!). I certainly didn’t think I would still be writing this blog five years later or that Gourmet Chick would prompt a change of career from lawyer to journalist.
So Gourmet Chick has been pretty life changing for me and thanks for those of you who have been reading it for five years now. Thanks also to all my new readers who have only recently discovered Gourmet Chick now I’ve moved back to Australia from London.
In celebration of turning five I wanted to share this recipe for a blueberry birthday cake. It’s adapted from the wonderful Hummingbird Bakery cookbook – a favourite of mine for baking. If you can use all fresh blueberries in the recipe then do it but at this time of year (in Australia) it’s a lot more economical to go with frozen berries in the cake itself and save the fresh berries for the decoration.
The berries make the cake lovely and moist inside and when you cut into the cake the colours of the midnight blue berries against the creamy white cake look spectacular.
- 350g butter, unsalted, room temp
- 350g caster sugar
- 6 eggs
- 1tsp vanilla extract
- 1 lemon zested
- 450g plain flour
- 2 tbsp of baking powder plus 2 tsp
- 270ml sour cream
- 250g frozen or fresh blueberries
- 250g fresh blueberries for decoration
- 300g icing sugar
- 50g unsalted butter
- 125g cream cheese
- 1. Preheat the oven to 170c and grease a 25cm ring mould.
- 2. Cream butter and sugar until light and fluffy
- 3. Add eggs, one at a time
- 4. Beat in vanilla, lemon zest, flour, baking powder and sour cream until combined.
- 5. Gently stir in blueberries by hand and pour the mixture into the ring mould, smoothing the top with a knife. Pop in the oven as quickly as possible otherwise all your blueberries will sink to the bottom.
- 6.Bake for 40-50 mins until the crust is golden brown and the sponge springs back.
- 7. Leave to cool in the mould for 5 minutes, then turn out onto a wired rack.
- 8. For the frosting beat the icing sugar and butter together until well mixed. Then add the cream cheese and beat for at least 5 mins until it is light and fluffy.
- 9. When the cake is cool, pour the frosting over the top and sprinkle with blueberries.