Blueberry Softbakes
These delicious morsels were created using some blueberries that had become a little too soft but were still perfectly edible and nutritious (if you haven’t noticed, there is a theme of reducing food waste in many of my recipes!).
Blueberries in a biscuit, unless dried, don’t tend to work as they soon absorb the moisture and go soft very quickly. These bakes are meant to be soft, almost cake like, but with a crunchy exterior. The contrast of the crispy ‘shell’, fluffy centre and burst of fruity goodness makes these one of those bites where it is hard to stop at one. Yes, you can pick similar bakes at the shop but these have only natural ingredients and a LOT lower in sugar.
They are simple to make and bake, why not give them a try?
BLUEBERRY SOFTBAKES
Equipment
- Baking tray
Ingredients
- 50 g butter melted
- 120 ml/g Greek yogurt
- 1 tsp. cinnamon
- 75 g demerara sugar plus about 1 - 2 tbsp. for sprinkling
- 1 1/2 tsp. baking powder
- 150 g wholemeal flour swap to standard white if wished
- 100 g blueberries you can use fresh or frozen
Instructions
- Oven, 180c
- Mix the melted butter with the yogurt. Stir in the cinnamon and the 50g sugar then the baking powder.
- Stir in the flour then gently mix in the blueberries.
- Spoon mounds of the thick batter set apart on greased baking trays then flatten a little. Sprinkle generously with the demerara sugar.
- Bake for 20 - 25 mins until golden. Leave to cool on the tray for 5 mins and then cool on a wire rack.
- These bakes are best served warm (watch out for hot blueberries if serving to children), but equally as delicious cold. Store in an airtight container for up to 4 days but they will soften with time. Pop in an oven (180c) for 5 - 10 mins to warm through again or in a microwave for 5 - 10 seconds.
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Nutritional Benefits:
Blueberries contain antioxidant vitamins C and E, are cancer preventative, help to boost memory, fight bacteria and contain soluble fibre essential for good digestive health and promoting friendly gut bacteria.
Wholemeal flour: Unlike white flour (which is milled and loses up to 80% of it’s nutrients) wholemeal flour contains more B vitamins (needed to release energy from nutrients and a healthy nervous system) and vitamin E helping wound healing and healthy red blood cells, iron, selenium, zinc as well as insoluble fibre essential for good digestive health and stabilising blood sugar.
Dairy foods in the form of yogurt DO contain saturated fats but many studies have found that they have a neutral effect on the cardiovascular system (not like previously thought). They provide many nutrients including calcium (for the development and maintenance of strong, healthy bones), protein (for growth and repair function), iodine (important for healthy nerve and brain function, and healthy skin, vitamin B12 (for healthy red blood cells and nerve function), vitamin B2 (to help release energy from carbohydrate and protein)
Reduced sugar: this recipe is lower in sugar than most similar bakes.
