Patricia...what an incredibly berry generous cake loaf ;o)
It's so stuffed that for once I won't be able to complain about the lack of blueberries.
Back when in Italy...I too, used to make berry syrup with mulberries. Now, for the life of me...I couldn't remember how to make it? Patricia to the rescue. Mille grazie ;o))
Ciao for now and flavourful wishes,
Claudia
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Blueberry Loaf With Blueberry Syrup
I make blueberry syrup and pour it over blueberry loaf. This is a light cake packed with fresh blueberries and drizzled with blueberry syrup. Ingredients
- Dry Ingredients
- 2 cup all purpose flour
- 1 tablespoon flour, for dusting the blueberries
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Wet Ingredients
- 2 large eggs
- 1/2 stick butter softened, plus 1 tablespoon for greasing the pan
- 3/4 cup milk
- 1 teaspoon lemon zest
- 1 cup blueberries
- Other things needed
- 9” x 3” loaf pan
- Parchment paper
Directions
- BATTER
- Combine the sugar and butter until it is light yellow. Add the eggs and blend. Mix the flour, baking powder, salt and zest together. Add them into the sugar mixture a little at a time alternating with the milk.
- Toss the blueberries with a tablespoon of flour and fold them into the batter.
- BAKE
- Rub a little shortening at the bottom of a loaf pan. Cut a piece of parchment paper the size of the bottom of the pan and line the pan with the parchment paper. Pour the batter into the pan and bake it at 350ºF for an hour or until a tester comes out dry. Allow it to cool on a rack before cutting it.
- Make blueberry syrup by mixing sugar and blueberries boiling them down to light syrup. The amount of sugar is dependant on the sweetness of the blueberries. Add the sugar accordingly. When the syrup is thick enough, strain it through a fine strainer and allow it to cool to room temperature.
- Note: This loaf can be made with cranberries.
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