Blueberry baked oats

August 29, 2022September 7, 2026 ~ Corrie ~ 2 Comments

With the cost of living rising and energy levels soaring to unprecedented levels, we’ll all be tightening our belts for the next hundred years – so probably not the best time to buy a flat. Oh well, we’ve done it now, so we might as well snuggle up with a bowl of jammy baked oats and think warm thoughts, as it’s going to be a long cold winter… Wow, that came out bleaker than anticipated… Here’s a funny cat video to make up for it.

Blueberry baked oats
Serves 1 large or 2 smaller portions / Hands on time 5 mins / Total time 25 mins V
You’ll need: Oven-proof ramekins
40g jumbo oats
100g full-fat or fat-free Greek yogurt
1 egg
1 tsp maple syrup
½ tsp vanilla extract (optional)
50g-75g fresh or frozen blueberries (or your fruit of choice)
Flavourless oil for ramekins (I use rapeseed)

TIP: Not keen on blueberries? Try substituting for seasonal fruits, such as raspberries and cherries in summertime or plums, blackberries and apples in the Autumn. I like to add a pinch of warming cinnamon or ginger in the winter months but you can experiment and put your own spin on this recipe.
TIP: You can use fresh or frozen fruits in this recipe.

Method

Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4. In a medium sized bowl, measure and combine all the ingredients together and put to one side – it will look like a bit of a sloppy mess but don’t worry.
Spoon into lightly oiled ramekins and place on a baking tray. Bake on the middle shelf in an oven for 20 minutes (it should be springy to the touch when cooked). Allow to cool for a few minutes and serve with extra yogurt, chopped nuts or even more fresh fruit.

TIP: Baked oats can be chilled and kept in the fridge for up to 4 days. I like to take them to work in a Tupperware cold and reheat in the microwave.

V – Vegetarian *Gf – If gluten free, please use gluten free porridge oats

Blueberry Dutch baby

February 24, 2020January 11, 2021 ~ Corrie ~ 3 Comments

If like me, you suffer with serious pancake flipping anxiety, then why not do away with the flipping altogether? Frankly I don’t need the flippin’ stress, and making multiple pancakes when I get home from work, simply sounds ridiculous to me.

Despite being called a Dutch baby, this Yorkshire pudding-esque pancake, is actually German in origin – the word ‘Dutch’ deriving from the word ‘Deutsch’. Traditionally made in an iron skillet (which I do not own), this fluffy dessert is baked entirely in the oven. So, give that frying-pan a miss and bake a baby this pancake day – that came out wrong.

Blueberry Dutch baby
Serves 2 / Hands on time 5-10 mins / Total time 30 mins / V
You’ll need: Oven-proof dish, roughly 22cm x 28cm
30g unsalted butter
100g plain flour
3 eggs
300ml semi-skimmed milk
2 tsp caster sugar
Pinch of salt
1 tsp vanilla extract
3 handfuls of blueberries
To serve
Granulated sugar and maple syrup
Icing sugar for dusting (optional)

Method
1. Preheat an over to 220°C/200°C fan/425°F/gas mark 7. Measure out the butter and add to the over-proof dish. Place in the oven to heat up.
2. Meanwhile, measure out the flour in a large bowl and mix in the salt and the sugar before making a well in the centre. Crack in the eggs, add the milk and the vanilla before beating the eggs into the milk, slowly incorporating the flour. Once you have a smooth batter put to one side.
3. Remove the dish from the oven (by now the butter should be melted and bubbling). Sprinkle the blueberries straight into the dish followed by all the pancake batter. Return to the oven and bake for 20-25 mins. Once the pancake has puffed up and the edges are golden brown, remove from the oven.
4. Serve immediately sprinkled with sugar and lashings of maple syrup.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian

Blueberry & lemon drizzle cake

May 29, 2017October 31, 2019 ~ Corrie ~ 3 Comments

Good job I managed to take this picture before I dropped this cake all over the floor. Don’t worry, I managed to scoop most of it up within three seconds, only two slices were covered in dog hair. I really should clean my kitchen.
Anyway, dropping a cake doesn’t really matter when the person you’re making it for is no longer around to eat it. This week my dear old dad, who died seven years ago in a motorbike accident, would have turned 64. Crikey seven years, what the hell have I been doing for seven years? I got a new job and bought a hoover but right now that’s all I can think of. I really should use that hoover. Still can’t believe he’s gone.
So I’m going to go and have a cry now so will keep this brief. Happy birthday for Thursday dad, I’ll be sure to scoff this cake I made for you on your behalf, dog hairs and all.

Blueberry & lemon drizzle cake
Makes 1 loaf / Hands on time 25 mins / Total time 1 hr 15 mins + cooling / V
You’ll need: A 9 inch loaf tin and a food mixer.
210g unsalted butter
130g plain flour
¼ tsp baking powder
¼ tsp salt
Zest of a lemon
3 medium eggs
2 medium egg yolks
210g golden caster sugar
1 tsp vanilla essence
85g fresh blueberries
For the drizzle
Juice of a lemon
30g golden caster sugar

Method
1. Preheat your oven to 160°C/140°C fan/325°F/gas mark 3. Grease a loaf tin with butter and line the bottom with baking paper. Put to one side.
2. In a small saucepan melt the butter on a low heat. Once half the butter has melted, take off the heat and leave to one side, it will continue to melt while it cools.
3. Zest and juice your lemon but keep them separate as you’ll need the zest for the cake but the juice for the drizzle. Put both to one side.
4. Sieve the flour into a large bowl along with the baking powder and salt, put to one side. Place near your mixer. Crack 3 eggs into your mixer, followed by 2 egg yolks, caster sugar and vanilla essence. Beat on a medium high speed until thick and pale (this should take about 5 mins). Reduce the speed to low and add the lemon zest and half the flour. Mix until only a few streaks remain and then add the rest. Once combined increase the speed to a low medium and slowly pour in the melted butter.
5. Ladle half the mixture into your loaf tin and top with the fresh blueberries. Add the rest of the mixture on top. (It’s important to line your loaf tin with baking paper as the blueberries will sink to the bottom during baking. Without baking paper most of your blueberries will stay in your loaf tin when you turn it out and we don’t want that).
6. Bake for 50-55 minutes until risen and golden in colour. To check the cake is cooked, insert a skewer into the middle, if it comes out clean, the cake is ready. Leave to cool in the tin for 10 minutes. Meanwhile make the drizzle by mixing together 30g of sugar and the juice of a lemon.
7. While your cake is still warm, prick it with a skewer or fork and pour over the drizzle. Leave to cool completely before turning out (the bottom of the cake will be quite soft because of the blueberries so avoid putting it on a cooling rack, it will only seep through the holes). Cut into thick slices and serve with tea.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian

Lighter blueberry muffins (mofns)

July 8, 2015January 28, 2020 ~ Corrie ~ 1 Comment

I call muffins ‘mofns’ because I think it’s funnier. Also, it’s what I call my dear housemate/life partner Isabelle. I made these mofns in an attempt to cheer her up after her moron boyfriend broke up with her last week. She didn’t eat any of them in the end, turns out not everyone feels the need to binge-eat after a break up like I do… So I ate most of them on her behalf – I’m a good friend like that. The rest sadly went in the bin because I accidentally got drunk and left them out in the sun. So, not an overly successful baking experience but the mofns I did manage to eat, were very nice and relatively guilt-free – if you don’t slather them in butter like I do…

Lighter blueberry muffins (mofns)
Makes 12 / Takes 35 minutes / V ❄
You’ll need: 12 muffin cases, muffin tin, electric whisk
250g self-raising flour
1 ½ tsp baking powder
50g light unsalted butter
75g caster sugar
1 Punnet blueberries
½ lemon, juiced
2 large eggs
235ml semi-skimmed milk
½ tsp sea salt flakes

Method
1. Preheat oven to 160°C/140°C fan/325°F/gas mark 3.
2. Sift the flour, baking powder and salt into a bowl. Add the butter and with your fingers rub it into breadcrumbs. Add the sugar and blueberries before putting to one side.
3. Whisk the eggs, milk and lemon juice together in a separate bow with an electric whisk. Add the wet mixture to the dry and fold until just combined – be careful not to over fold, the mixture can be a little lumpy.
3. Fill the 12 muffin cases with roughly 3tbs of mixture each and bake in the oven for 20-25 mins. Leave the mofns to cool for 10 mins in the tin. Serve warm spread with butter or leave to cool fully. Will keep for 3-4 days in an airtight container.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian ❄– Suitable for home freezing once baked. Wrap individually in clingfilm and freeze for up to 3 months. Defrost the night before and enjoy for breakfast the next morning