Professional Baker Teaches You How To Make LEMON BLUEBERRY LOAF!
Chef Anna Olson takes you from step 1 to step yum and teaches you how to bake this delightful fruit based loaf.
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Ingredients
Cake
1 cup (200 g) granulated sugar
Zest of 3 lemons
2 large eggs
½ cup (125 mL) half-&-half (10%) cream
1/3 cup (80 mL) vegetable oil
2 tsp (10 mL) vanilla extract
2 cups (300 g) all-purpose flour
2 tsp (6 g) baking powder
½ tsp (2.5 g) salt
1 cup (250 mL) fresh blueberries
Lemon Icing
2 Tbsp (30 mL) lemon juice
1 cup (130 g) icing sugar, sifted
Directions
1. Preheat the oven to 350 F (180 C). Grease and flour a 8 ½ -x-4 ½ -inch loaf tin and line the bottom and sides (just the long sides is fine) of the pan with parchment paper so that the paper comes over the sides.
2. Measure the sugar into a large mixing bowl and finely zest the lemons into it, whisking to stir in the zest (this draws out the oils). Whisk in the eggs, followed by the cream, oil and vanilla.
3. Sift the flour, baking powder and salt over the bowl and whisk until the batter is smooth. Gently stir in the blueberries and then pour this into the prepared pan and bake for 60-70 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 20 minutes in the tin before removing to cool on a rack.
4. For the icing, whisk the lemon juice into the icing sugar by hand until smooth and flowing. Pour this over the cooled loaf and let a little drip over the sides. The loaf can be sliced right away, but letting it sit for an hour allows the glaze to set up for tidier slicing.
The loaf will keep, well-wrapped on the counter for up to 4 days.
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Practical baked Alaska | ice cream, cake and Italian meringue
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***RECIPE***
For the cake:
1/2 cup (60g) cake flour (all-purpose would be ok instead)
1 1/4 cups (150g) powdered sugar (could use 3/4 cup granulated sugar instead)
1/2 cup (50g) cocoa powder (or replace with more flour if you don't want chocolate)
1 teaspoon baking powder
1/4 teaspoon salt
4 egg yolks (reserve the whites for the meringue
1/2 cup (140g) Greek yogurt (could use sour cream instead)
1/3 cup (85 mL) milk (coffee would be good instead, water would be fine)
1/2 cup (120 mL) any neutrally-flavored cooking oil
For the ice cream:
Two pints (946 mL) any ice cream you like (I used strawberry)
For the meringue:
4 egg whites (reserved from the yolks for the cake)
1/2 teaspoon cream of tartar (a little squeeze of lemon or dash of vinegar would be fine instead)
1/2 teaspoon cornstarch (or any refined starch)
1 cup (200g) sugar
1/2 cup (120 mL) water
a squeeze of corn syrup (if you have it — honey would work too)
1 teaspoon vanilla extract
tiny pinch of salt
Get a 9-inch (23 cm) square cake pan — you could use something a little bigger but not smaller. Cut a square of parchment paper big enough to cover the pan and reach up beyond the sides. Cut diagonal slits into all four corners so that the parchment will sit reasonably secure inside the pan.
Get your oven heating to 350ºF/180ºC.
Combine all the ingredients for the cake, whisk/beat until smooth and keep mixing for a couple minutes to whip some air into the batter. Pour it into the cake pan and bake until a skewer or knife comes out of the center clean — mine took 25 minutes but the time will depend on a lot of factors.
Cool the cake on the counter for a bit and then transfer it to the freezer to harden for at least 30 min. About 10 min before you want to do everything else, take your ice cream out and put it on the counter to soften. When it's squishy — soft but not melted — take the cake out of the freezer and drop the ice cream evenly over the surface in dollops. Use the back of a big spoon or a spatula to smooth out the ice cream to an even layer and return the pan to the freezer to harden while you make the meringue.
Put the sugar, water and corn syrup in a small sauce pan and turn the heat on high. While it comes to a boil, put the egg whites, cream of tartar and corn starch in a large, heat-proof mixing bowl and whip them until you get firm peaks. When the boiling syrup reaches 240ºF/115ºC, carefully drizzle it into the egg whites as you continue to whip. Once all the syrup is in, keep whipping until the meringue cools down to where it's warm (but not hot) to the touch. Mix in the vanilla and the salt.
While the meringue is still warm and pliable, take the pan out of the freezer, dump on the meringue and smooth it out to an even layer. Return the pan to the freezer and let it harden for at least a couple hours — overnight is fine.
When you're ready to eat it, use the parchment to lift the whole thing out of the pan and onto a cutting board. Peel the paper off the sides. You could brown the top now, or cut it into 6-9 individual pieces before you brown them (wipe the knife in-between cuts to ensure clean edges).
You have at least four options for browning the top:
1) Put the whole thing under a very hot broiler (grill). You might melt the ice cream a little, but if you throw it in straight from the freezer, it'd be fine. This would work best if you browned the whole thing at once, rather than browning individual pieces.
2) Use a cheap fire stick to singe the top. This take a little while and will only do a really good job on the meringue peaks.
3) Use a kitchen torch. This is quick, effective and looks nice.
4) Plate the individual slices, douse them in a very high-proof spirit (I used 190 proof Everclear) and use a fire stick or warm match to ignite the booze. Do this at the table, so people can enjoy the show and blow out the fire before it burns/melts the dessert too much. Be careful, obvs. And turn the lights out so the flames are more visible.
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How To Make A Lemon Blueberry Layer Cake: Keep Calm And Bake
Here's how to make a lemon blueberry layer cake. Yummy! Full ingredients & method:
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Claire Saffitz Makes The Perfect Blueberry Buckle | Dessert Person
Claire Saffitz Makes The Perfect Blueberry Buckle | Dessert Person
One of Claire's favorite things about summer is spending time on Cape Cod with her family and eating her mom’s blueberry buckle. It’s a Martha Stewart recipe from many years ago, and it was her introduction to buckles, a category of streusel-topped cakes that incorporate lots of fruit. What Claire loves about Martha’s recipe is that it’s almost more fruit than cake, featuring clusters of berries barely held together by a tender batter. She wanted to create a similar blueberry buckle that incorporated the flavors and textures of corn, since corn and blueberries are natural partners. Claire does this two ways: First, crushed cornflakes are mixed into the streusel topping, contributing a light and satisfying crunch, and second, cornmeal is added to the batter, providing some textural contrast against the soft berries. Follow along with Claire Saffitz and serve the buckle with vanilla ice cream for dessert and then enjoy again for breakfast the next morning.
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Alaskan Sourdough Blueberry Pancakes how-to
Connie and Lonnie use the home made sourdough starter that you learn how to make last week to now make sourdough wild blueberry flapjacks/hotcakes/pancakes. Connie and Lonnie walk you through a step by step tutorial on how to make sourdough hotcakes. Learn how to make your own sourdough hotcakes. The recipe is written out below.
To learn how to make your own Authentic Alaskan sourdough starter that was used for this recipe, see the video at the link below.
Make Authentic Alaskan Sourdough Starter
INGREDIENTS
2 cups Sourdough starter
2 tbsp sugar
4 tbsp oil
1 egg
1/2 tsp salt
1 scant tsp soda - full tsp if sourdough is real sour
DIRECTIONS
Into the sourdough, dump sugar, egg and oil. Mix well. Add soda the last thing when batter is ready to hit the griddle or skillets. Dilute soda in 1 tbsp of warm water and fold gently into sourdough. DO NOT BEAT. Bake on hot griddle or skillet until brown and flip to brown other side. Serve with desired toppings
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