Wild blueberries, revered for their intense flavour, star alongside tangy lemon in this classic loaf.
- Prep time 20 minutes
- Total time 2 hours & 45 minutes
Ingredients
Method
Preheat oven to 350°F. Mist 9- x 5-inch loaf pan with cooking spray; line with parchment paper.
In bowl, whisk together 1 3/4 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, 1/4 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).
Makes 8 to 10 servings.
Nutritional facts PER EACH OF 10 SERVINGS: about
- Fibre 1 g
- Sodium 149 mg
- Sugars 27 g
- Protein 6 g
- Calories 254
- Total fat 6 g
- Potassium 86 mg
- Cholesterol 83 mg
- Saturated fat 3 g
- Total carbohydrate 44 g
%RDI
- Iron 11
- Folate 31
- Calcium 5
- Vitamin A 6
- Vitamin C 8
