LAST BITE

Wild blue­ber­ries, revered for their in­tense flavour, star along­side tangy lemon in this clas­sic loaf.

Canadian Living - - Contents - RECIPE THE TEST KITCHEN

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.

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