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We’ve got buddies who are totally baffled why we live (part of the twelve months) in France.  They have got the influence that, clear of the towns, where is deserted.  Useless as a dodo.  They recall vacations where they have driven round from village to village for hours and rarely noticed a soul.  All properties appear close up and empty, just about like in a ghost town.

Successfully, dear readers, trust me when I say, you might be able to now not be further from the truth.  At the back of those shuttered house home windows and doors lie the true France, the goings on are method previous your imagination and experience… informed on………



We are at the tail end of a heat wave.  The day gone by we were all through 3 days of “canicule” (the French word for heatwave) and imagine me, it is flippin’ scorching.  The day gone by the temperature was once expected to succeed in 40C via teatime and it was once infrequently the most productive local weather to hold a cake club meeting!


And sure enough, whilst you had driven around the village of Boussay in Touraine the day past afternoon, you’ll be able to have came upon where deserted, all house home windows and doors shuttered in opposition to the heat and however……an horrible lot of cars parked along a certain road external a certain house opposite the château and the sound of laughter and the clinking of glasses coming from within.  Certain, it was once a cake club meeting.  Undaunted via the local weather the individuals rose to the development and baked an out of this world choice of cakes and bakes to the theme of “herbs”.



And so I come to my blueberry, lemon and mint cake.  I spotted the recipe as a loaf cake at the Delicious Magazine internet web page and as well as on a blog where the creator had baked it as a Bundt cake instead of a loaf.  That was once additional my type of issue so I decided to move for it.


It was once stunning.  A nice texture which held up effectively (with out a buttercream to melt throughout the heat).  I thought it had the right kind amount of mint but if I make it another time (which I in all probability will) I may use double the lemons (use two instead of one) and use halve the volume of blueberries.  In spite of together with the fruit in thirds a large number of the blueberries sank to the bottom of the tin which supposed that they had been bizarrely at the prime of my Bundt cake.


I thought it gave the impression a lot better without the drizzle which was once rather like mint sauce and put a type of green sludgy finish on it on the other hand….I doubt that anyone expects glamour from this type of cake and it did have the affect of giving the cake merely the correct mintyness.  I decorated mine with mint leaves, viola plant life and the rather atypical attempting plant life from our yard mint.  Definitely one to be made another time.  You are able to see the recipe I used proper right here and proper right here for the Bundt type.




115g very mild butter

25g freshly picked mint leaves

250g blueberries (strive 150g next time)

finely grated zest and juice of one huge lemon (strive 2 lemons next time)

250g simple flour

2 tsp baking powder

pinch of salt

2 huge eggs, beaten

120ml whole milk

25g desiccated coconut


For the glaze


100g granulated sugar





Rinse and dry the blueberries and put proper right into a bowl.  Finely chop a couple of quarter of the mint leaves to yield more or less 1 tblsp.  Upload to the blueberries with one tsp of the lemon juice.  Stir jointly and set aside.


Preheat the oven to 180C / 160 fan / gasoline mk4.  Butter a 900g loaf tin or a Bundt tin.


Using {an electrical} hand mixer, cream the butter and sugar until mild and fluffy (this will take longer than common because of over the top share of sugar).  Beat throughout the lemon zest then the eggs, one at a time, together with rather flour with the second one egg.


Beat throughout the milk then fold throughout the flour. baking powder and coconut.


Spoon one 3rd of the combo into the tin followed via one 3rd of the blueberries.  Repeat two times, finishing with a layer of blueberries.  Bake for 60-70 mins until achieved.


While the cake is cooking make the glaze via hanging the rest of the mint leaves and 2 tblsp of the granulated sugar proper right into a mini processor or pestle and mortar and process until a paste is shaped.  Stir throughout the lemon juice and set aside.


When the cake is cooked go away throughout the tin for ten mins then finally end up if using a Bundt tin, go away throughout the tin if using a loaf tin.


Press the mint mixture by means of a top quality sieve or tea strainer proper right into a bowl or jug and stir inside of the remainder granulated sugar.  Pour the liquid over the cake and go away to cool totally.


Whilst you like you could upload an extra drizzle of icing made with icing sugar and lemon juice.  Make stronger as desired.


Cuts into 10-12 slices. 


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