Gourmet Chick turns Five: a celebratory blueberry cake

Five

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! 

Five

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.  

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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.  

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The blueberry cake straight out of the tin – it has a nice brown colour on the outside but is still pale and creamy inside.

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. 

Enjoy!

Hummingbird Bakery's blueberry cake
Yields 12
A moist and spectacular looking ring cake.
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727 calories
91 g
187 g
38 g
9 g
23 g
227 g
94 g
59 g
1 g
12 g
Nutrition Facts
Serving Size
227g
Yields
12
Amount Per Serving
Calories 727
Calories from Fat 333
% Daily Value *
Total Fat 38g
58%
Saturated Fat 23g
113%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 187mg
62%
Sodium 94mg
4%
Total Carbohydrates 91g
30%
Dietary Fiber 2g
8%
Sugars 59g
Protein 9g
Vitamin A
25%
Vitamin C
8%
Calcium
17%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 350g butter, unsalted, room temp
  2. 350g caster sugar
  3. 6 eggs
  4. 1tsp vanilla extract
  5. 1 lemon zested
  6. 450g plain flour
  7. 2 tbsp of baking powder plus 2 tsp
  8. 270ml sour cream
  9. 250g frozen or fresh blueberries
  10. 250g fresh blueberries for decoration
Frosting
  1. 300g icing sugar
  2. 50g unsalted butter
  3. 125g cream cheese
Instructions
  1. 1. Preheat the oven to 170c and grease a 25cm ring mould.
  2. 2. Cream butter and sugar until light and fluffy
  3. 3. Add eggs, one at a time
  4. 4. Beat in vanilla, lemon zest, flour, baking powder and sour cream until combined.
  5. 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. 6.Bake for 40-50 mins until the crust is golden brown and the sponge springs back.
  7. 7. Leave to cool in the mould for 5 minutes, then turn out onto a wired rack.
  8. 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. 9. When the cake is cool, pour the frosting over the top and sprinkle with blueberries.
Adapted from Hummingbird Bakery
beta
calories
727
fat
38g
protein
9g
carbs
91g
more
Adapted from Hummingbird Bakery
Gourmet Chick http://www.gourmet-chick.com/

9 comments

  1. Happy 5th Birthday. The blueberry cake looks divine!

    I agree with you that one of the best things about blogging is sharing thoughts on food to people who get it ๐Ÿ™‚

  2. Happy Birthday, Gourmet chick!

    It’s been lovely to meet you IRL – one of the perks of blogging is getting to meet awesome people like yourself.

    Keep inspiring and while I’m not a baker I’m very tempted to attempt this recipe – thanks for sharing and wishing you many more Gourmet Chick adventures and success! xx

  3. HAPPY BLOGGY BIRTHDAY! What an achievement. Loved to have met you through blogging in London and even better that we’re both back in Oz now ๐Ÿ™‚ Best of luck for the next phase of your blog and life! xx

  4. Happy birthday Gourmet Chick! You really are amazing (as is that blueberry cake mmmmmm). All the very best with the next five years and beyond.

  5. Congrats on reaching five years! I remember when I set up my blog I didn’t think I’d end up doing it for very long, and just like you, famous last words! lol

  6. Happy blog birthday!! That cake looks lovely, I love the combo of cream cheese and blueberries! ๐Ÿ™‚

  7. Happy Belated Blog Birthday! 5 years is a real achievement!

    And what a lovely cake, love blueberries! ๐Ÿ™‚

  8. Ai-Ling: It’s a great way of finding like minded people.

    Cheryl: Have loved meeting you in real life as well – keep up the great work with Business Chic.

    Mr Noodles: Thanks very much and may the noodles/ dim sum hunt continue.

    Catty: Thanks and you too – sometimes I feel like we are living parallel lives!

    Lizzie: Argh another five years sounds scary. By then I will just be able to think about a blog hopefully and it will write itself!

    Helen – Totally famous last words.

    Sarah – Two of my favourite things…

    Sarah – Thanks very much.

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