Wild blueberries, revered for their intense flavour, star alongside tangy lemon in this classic loaf.
Our lovely loaf features wild blueberries and bright, tangy lemon
BLUEBERRY LEMON LOAF MAKES 8 TO 10 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 2¾ HOURS 1¾ cups + 2 tsp all-purpose flour,
divided 2 tsp baking powder ¼ tsp salt 1 cup granulated sugar 1 tbsp lemon zest ½ cup unsalted butter, softened 4 eggs 3 tbsp lemon juice, divided ½ cup buttermilk ¾ cup wild blueberries (approx) ½ cup icing sugar, sifted mint leaves (optional)
Preheat oven to 350°F. Mist 9- x 5-inch loaf pan with cooking spray; line with parchment paper.
In bowl, whisk together 1¾ cups of the flour, baking powder and salt. In large bowl, using fingers, rub sugar with lemon zest; beat in butter until fluffy, about 3 minutes. Beat in eggs, 1 at a time; beat in 2 tbsp of the lemon juice. Stir in flour mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
Toss blueberries with remaining 2 tsp flour; fold half into batter. Scrape half of the batter into prepared pan; sprinkle with remaining blueberries. Scrape in remaining batter, smoothing top. Bake until cake tester inserted in centre comes out clean, 65 to 70 minutes. Let cool in pan on rack for 10 minutes. Invert onto rack; peel off parchment paper. Invert again. Let cool completely.
In bowl, whisk icing sugar with remaining 1 tbsp lemon juice until smooth; whisk in water, ¼ tsp at a time, until consistency of molasses. Drizzle over top of loaf; let stand until set. Top with more blueberries, if desired; sprinkle with mint (if using).
PER EACH OF 10 SERVINGS
about 254 cal, 6 g pro, 6 g total fat (3 g sat. fat), 44 g carb (1 g dietary fibre, 27 g sugar), 83 mg chol, 149 mg sodium, 86 mg potassium. % RDI: 5% calcium, 11% iron, 6% vit A, 8% vit C, 31% folate.