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Issue 541: Blueberry-Lemon Loaf

Rivky Kleiman

The subtle blend of sweet and tart are just right for breakfast, snack, or any time.

Thursday, April 12, 2018

 Mishpacha-Recipe

Food and prop Styling By Janine Kalesis, Photography by Hudi Greenberger

This light and moist pastry is a true crowd pleaser. Young, old, and everyone in between can’t help but take just one more sliver. The subtle blend of sweet and tart are just right for breakfast, snack, or any time.

Ingredients

Serves 12

Batter
  • 1½ cups flour
  • ¾ cup sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • ¼ cup oil
  • ¼ cup fresh lemon juice
  • ¼ cup coconut milk
  • 1 egg
  • 1¼ cups blueberries

Topping
  • ½ cup flour
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 3 Tbsp oil

Lemon Glaze
  • 1 cup confectioners’ sugar
  • 1 Tbsp lemon juice
  • 1 Tbsp coconut milk



Preparation

Preheat oven to 350°F (180°C). Grease and flour a 9½x3½x2½-inch (24x9x6-cm) loaf pan well.

Combine topping ingredients in a small bowl and mix well. Set aside.

Mix all batter ingredients except blueberries in a large mixing bowl (by hand). Gently fold in blueberries. Transfer batter to loaf pan and sprinkle topping evenly over batter.

Bake 45–50 minutes. Test for doneness by inserting a toothpick and checking that it comes out clean. Cool completely.

Whisk glaze ingredients together and drizzle over cooled cake.

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