I have decided I need to spend my weekends less like weekdays. This blog has me on my toes starting Friday to Monday morning. If I’m not tracking down ingredients, I’m researching recipes. I’m either knee-deep in flour or on my knees in my ‘studio’ aka ‘table-on-top-of-an-AC-inside-a-window-below-laundry-hanging-above-my-head’.
This weekend I really went crazy. This blueberry lemon bread on Friday night, a bread pudding with The Baker’s Dozen on a really fun Saturday afternoon and then some truly disastrous beignets on Sunday. The first two were incredible. The third was….well, in the dustbin. By Sunday evening, I needed a weekend.
And that’s when I realised, I should bake my cake and eat it too. Instead of you know, making more cake.
Soaked in a sticky sugar glaze, this is one of those super-moist cakes, that just gets better every day. Crazy weekends are a blessing, you guys.
I have a 1kg bag of frozen blueberries so I really will be going overboard with these little things. This particular bread is generously dotted with these beautiful purple berries. I really have no idea why they’re called blue berries. I insist they’re purple!
A word of warning though. Do get your lemon juice ready before you start making the batter. I wasted way too much time squeezing each bit of lemon out, with the result that my milk+vinegar mixture for the buttermilk, was sitting out a bit too long. No harm done, apparently curdling is good for this bread!
The glaze is optional, but recommended if like me, you want the lemony flavour to really shine, with the result that you keep the bread itself slightly under-sweetened. If you use the whole 1 cup of sugar, you should be good even without a glaze.
When chilled, this bread is taken to a whole other level, I don’t even know how. Maybe it’s just the summer. It’s like sliced lemonade.You’re welcome.
And I’m taking a break next weekend 😀
What you’ll need:
For the bread
5 tbsps or 70 gms salted butter, melted
3/4 cup to 1 cup caster sugar, depending on how strong you want the lemon flavour to be
1 and 1/2 tsps vanilla extract
3 tbsps lemon juice (juice the lemons before beginning the batter)
1 tbsp lemon zest (this can be done as you’re making the batter)
1 and 1/2 cups flour + 1 tbsp extra
1 and 1/2 tsps baking powder
1 tsp salt
1/2 cup buttermilk (1/2 cup milk + 1 tsp lemon juice set aside for 5 mins; I found vinegar to be a bit strong if you’re not using the buttermilk immediately)
1 cup blueberries (if frozen, do not thaw)
1/3 cup powdered sugar
2 tsps milk
What to do:
1. Sift the flour, baking powder and salt. Set aside.
2. Grease a 9″x 5″ loaf pan. Preheat the oven to 175 C.
3. Beat the melted butter, sugar, eggs, vanilla, lemon juice and zest until combined.
4. Stir the flour mixture into the egg mixture, alternating with the buttermilk, beginning and ending with flour. Stir well till combined, but do not over-mix.
5. Fold in the blueberries and pour the batter into the prepared loaf pan. Smoothen out the top and sprinkle more blueberries if desired.
6. Bake for 40 to 50 minutes, until the top is browned and a toothpick comes out clean.
7. Allow to cool and then mix the two ingredients for the glaze and drizzle all over the bread. Slice and preferably serve chilled!