Life at UCB through the eyes of our student bloggers

Baking at UCB

Baking at UCB

Hello 🙂

I hope you’re staying safe!

University College Birmingham is well known for its bakery and confectionery facilities. We have our own shop called Cakes and Bakes where you can buy a wide range of cakes, bread and other baked goods which have been made by our students. Students’ work is also displayed along the corridors in Summer Row and they look amazing. 🙂

We have world-class facilities at University College Birmingham, including the latest industrial ovens, high-speed mixers, dough and flour rheology testing technology, as well as specialist chocolate production and tempering equipment.

Last time I wrote about baking cakes, there was a shortage of flour in the UK, haha! However, I have been to Aldi, Asda and Tesco lately and they all had flour available again… so I decided to make some blueberry muffins and scones and thought to share the recipes with you!

Blueberry muffins

  • 1 tablespoon of sugar for muffin tops (I used Demerara sugar because it makes the tops a bit more crunchy)
  • 310g self-raising flour
  • 200g caster sugar
  • 1 teaspoon baking powder
  • 1 egg
  • 110ml vegetable oil
  • 110ml milk
  • 1 teaspoon vanilla extract
  • 300g blueberries


  • 350g self-raising flour, plus more for dusting
  • ÂĽ tsp salt
  • 1 tsp baking powder
  • 85g butter cut into cubes
  • 3 tbsp caster sugar
  • 175ml milk
  • 1 tsp vanilla extract
  • Squeeze lemon juice (to give a boost to the raising agents)
  • Beaten egg, to glaze
  • Jam and clotted cream, to serve

I hope you enjoy these recipes! If you want to read more about our bakery courses at University College Birmingham, just click here 🙂

Thanks for reading!

Charley x

2 thoughts on “Baking at UCB”

    • Hello,

      I’m so sorry I really should of put that on there too!

      For the muffins:
      Bake these in the oven for 20 minutes at 180 degrees. I mixed all my dry ingredients together first (including the blueberries).Then added all the liquid ingredients to the dry mixture. Mix it well but don’t over do it as you want to make them airy and fluffy. Place the mixture into muffin cases. I coated my cases with a bit of butter so they came away from the cases easily. This mixture made 6 muffins for me but I used large muffin cases.

      For the scones:
      Bake the same, at 180 degrees for 20 minutes.
      Mix all the mixture together with your hands and add the milk gradually so that the mixture turns into dough easily. Knead the dough but don’t over do it. Place the dough in the fridge for 30minutes.
      Then roll the dough out to about 1 inch (2cm) thick, cut out your circles using cutters. Place them on some grease proof paper and coat them with either milk, olive oil or a beaten egg.

      I hope this helps you and you enjoy them 🙂

      Charley x