BLUEBERRY LEMON LOAF MAKES 8 TO 10 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 2ž HOURS
1ž cups + 2 tsp all-purpose flour, divided 2 tsp baking powder Âź 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 ž 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 1ž cups of the Ă€RXU EDNLQJ SRZGHU DQG VDOW ,Q ODUJH ERZO XVLQJ ÂżQJHUV UXE VXJDU ZLWK OHPRQ ]HVW EHDW LQ EXWWHU XQWLO Ă€X̆\ DERXW 3 minutes. Beat in eggs, 1 at a time; beat in 2 tbsp of the lemon juice. Stir in Ă€RXU PL[WXUH DOWHUQDWLQJ ZLWK EXWWHUPLON PDNLQJ DGGLWLRQV RI Ă€RXU PL[WXUH DQG RI EXWWHUPLON Toss blueberries with remaining WVS Ă€RXU IROG KDOI LQWR EDWWHU 6FUDSH KDOI RI WKH EDWWHU LQWR SUHSDUHG SDQ sprinkle with remaining blueberries. Scrape in remaining batter, smoothing WRS %DNH XQWLO FDNH WHVWHU LQVHUWHG LQ centre comes out clean, 65 to 70 minutes. Let cool in pan on rack for 10 minutes. Invert onto rack; peel R̆ SDUFKPHQW SDSHU ,QYHUW DJDLQ Let cool completely. In bowl, whisk icing sugar with remaining 1 tbsp lemon juice until smooth; whisk in water, Âź tsp at a time, until consistency of molasses. 'UL]]OH RYHU WRS RI ORDI OHW VWDQG until set. Top with more blueberULHV LI GHVLUHG VSULQNOH ZLWK PLQW (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 ďŹ bre, 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.
98 | CANADIAN LIVING SEPTEMBER 2018
true blue
Wild blueberries, revered for their intense flavour, star alongside tangy lemon in this classic loaf.
RECIPE THE TEST KITCHEN
PHOTOGRAPHY, MAYA VISNYEI. FOOD STYLING, CLAIRE STUBBS. PROP STYLING, LARA MCGRAW
COOK & EAT last bite