For last-minute Mother’s Day inspiration, try Annabel Karmel’s teatime treats

NOTHING can beat homemade food, and what better way is there to show your mum you love her than to cook up a meal she'll love?

Annabel Karmel's teatime treats are light, tasty and even good for the waist-band - guaranteed to impress you mother.

Blueberry, lemon and yoghurt loaf

Serves 8

Prep time: 15 mins

Cooking time: 1 hr 15 mins

Cals: 514/Sat fat: 12g

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Ingredients: 

• 175g butter, softened
• 175g caster sugar
• 3 eggs
• 225g self-raising flour
• 1tsp baking powder
• 25g ground almonds
• 150g plain yoghurt
• Zest 2 lemons
• 200g blueberries, halved

For the topping:

• 100g icing sugar
• Lemon juice
• Blueberries
• Lemon rind
• Mint leaves

Method:

1. Preheat the oven to 160°C/140°C fan/gas mark 3. Line a 2lb loaf tin with non-stick baking paper.
2. Measure the ingredients except the blueberries into a bowl. Whisk until light and fluffy, then stir in the blueberries. Spoon the mix into the loaf tin.
3. Bake the loaf for 1 1/4 hours until golden, well-risen and cooked through in the middle (test with a skewer to make sure). Leave to cool in the tin, then remove from the paper.
4. Mix the icing sugar and lemon juice together to form a thick paste. Drizzle over the top of the cake.
5. Decorate with blueberries, lemon rind and mint leaves.

Blue cheese,red onion and gruyère loaf

Serves 8

Prep time: 10 mins

Cooking time: 1 hr 20 mins

Cals: 510/Sat fat: 8g

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Ingredients: 

• 1tbsp olive oil
• 5 small red onions, sliced
• 1tbsp balsamic vinegar
• 1tsp brown sugar
• 450g self-raising flour
• 100g gruyère, grate
• 100g blue cheese, cubed
• 1tsp baking powder
• 2 large eggs
• 284ml buttermilk
• 150ml sunflower oil
• 8 cherry tomatoes on the vine

Method:

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Line a 2lb loaf tin with non-stick baking paper.
2. Heat the oil in a saucepan, add the onions and fry for 10 minutes until soft. Add the vinegar and sugar, stir until caramelised then leave to cool.
3. Place the flour, cheese, baking powder and a pinch of salt into a bowl. In a separate bowl, mix the eggs, buttermilk and sunflower oil together. Add this to the dry mixture, along with three-quarters of the cold onions.
4. Stir gently,then spoon into the tin. Add the remaining onions on top then press in the tomatoes.
5. Bake for 1 hour 10 minutes until well-risen and golden brown – test with a skewer to make sure the loaf is cooked through.
6. Slice and serve spread with cream cheese.

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• Food styling: Maud Eden  
• Prop styling: Katie de Toney  
• Stockist: Cupsmith ()