While, I am enjoying the cold weather fruits, I do miss our summer crops. The beauty of blueberries is that frozen blueberries work in baking. I am nervous, each time I use them, thinking there will be too much liquid in the batter but the blueberries stay intact and we get to bite into them and taste that juice. It may not be exactly the same as fresh blueberries but they are good and we get to have our blueberries in the winter months.
The tartness of the lemon plays off the blueberries and makes for a favorite cake. Usually, I turn my loaf cakes into muffins or mini-cakes but this time, I stayed true to the loaf form. There is something to be said about slicing a loaf. It is certainly easier than slicing a bundt cake. I feel, I have more control over the size of the slices, but that may just be me.
I brought a little sunlight into our kitchen with this cake.
Lemon Blueberry Loaf adapted from Joy of Baking
1 1/2 cups gluten-free flour mix
1 teaspoon baking powder
1 1/2 teaspoons xanthan gum
1/4 teaspoon salt
6 tablespoons margarine, room temperature
3/4 cup granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup milk
1 cup fresh or frozen blueberries
1/4 cup (50 grams) granulated white sugar
2 tablespoons fresh lemon juice
Preheat oven to 350 degrees F and place the oven rack in the center of the oven.
Spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch).
In a separate bowl, whisk together the flour, baking powder and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute).
Add the sugar and continue to beat until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.
With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined.
Gently fold in the blueberries.
Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Meanwhile, in a small saucepan, bring the 1/4 cup of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze.
Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.
This bread is best served on the day it is made. (I don’t think it will last, longer than that.
Makes 1 loaf.