The cake for this week is a bread that is really a cake.
Blueberries are in season here at the Home by the Sea. Blueberries the so-called Superfood packed with antioxidants means this bread-like cake can legitimately claim the label of a healthy home-baked food.
You will find it especially delightful served warm with a cuppa.
Recipe for Lemon Blueberry Bread
1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 large eggs, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup light or low-fat milk
2 tablespoons grated lemon zest
1 cup fresh or frozen blueberries
1/2 cup chopped walnuts
2 tablespoons lemon juice
1/4 cup sugar
Preheat oven to 350° F or 175° C
In a large bowl, beat the butter, sugar, lemon juice and eggs.
Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition.
Fold in the blueberries, nuts and lemon zest.
Transfer to a greased 8×4-in. loaf pan.
Bake for 50 minutes or until a skewer inserted in the centre comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.
Combine glaze ingredients; drizzle over warm bread.
Because of its lemon base you can replace the blueberries with raspberries or any other bey in season. Or you could turn this into an orange cranberry bread by using orange juice and cranberries. Cherries and almonds also pair beautifully with either lemon or orange.
Using full fat milk, will mean the bread will keep moist for longer.
I do look for recipes that use cinnamon, as it is has so many health-giving benefits:
contains calcium, iron, vitamins, fibre
assists with a variety of digestive ailments such as gas and bloating
has a mild anti-inflammatory effect.
Studies have shown improved insulin sensitivity and blood glucose control by taking as little as half a teaspoon of cinnamon per day. Improving insulin resistance can help in weight control as well as decreasing the risk for heart disease.
Initially I adapted a Danish Spice cake recipe posted by Ted at Recipereminiscing, but halved the recipe as it makes quite a large cake, used butter instead of margarine, and replaced the cloves with mixed spice. Then I added a few currants, because I had a slight oversupply of currants in the pantry and I thought it might work will with the spices.
The cake turned out well but I preferred another version of the Danish spice cake, one that is evocative of Christmas and all those aromatic spices. I have posted both Ted’s and my recipe below.
In Australia, we do not have easy access to the wonder that is a range of fermented milk products, so I substituted sour cream and plain probiotic yoghurt, in place of cultured milk.
Ted’s Danish Spice Cake
2,1 pint / 1 l flour 1,6 pint / 7.5 dl sugar 3 teaspoon cinnamon, ground 1 teaspoon cloves, ground 1 tablespoon baking soda 1 egg 1,6 pint / 7.5 dl cultured milk (see note below) 5,3 oz. / 150 g margarine
 Set the oven at 390 F / 200 C.
 Melt the margarine.
 Mix all the dry ingredients.
 Mix the eggs with milk and margarine, and stirred into the dry.
 Bake in pan for approximately 30 min.
Note: Cultured milk or soured milk is a food product produced from the acidification of milk. It is not the same as spoiled milk that has gone bad, commonly but incorrectly called soured and which may contain toxins.
Acidification, which gives the milk a tart taste, is achieved either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. The acid causes milk to coagulate and form a thicker consistency, and inhibits the growth of harmful bacteria and thus improves its shelf life. Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk.
Amanda’s Danish Spice Cake
2 dl Dark Brown sugar
0.5 dl White sugar
4.5 dl Flour
1 tsp Baking soda
1 tsp baking powder
2 tsp Ground Cardamom
2 tsp Cinnamon
2 tsp Ginger
2 tsp Clove
1 tsp Mixed Spice
1 tsp Ground Nutmeg
2 tbspn Cocoa Powder
200ml Buttermilk or Yoghurt
100ml melted Copha/Coconut oil/Vegetable oil
Mix all the dry ingredients with a wooden spoon.
Ensure melted Copha and buttermilk is at room temperature and add to the dry ingredients.
Mix well, but not too much. If the Copha solidifies, place the bowl over a hot water bath and gently fold until even.
Pour into greased cake tin, I used a ‘kugelhof’ or bundt mould.
Bake in oven 175° celsius (350°F) for about 40 minutes.
Cool 10 mins before turning out.
For extra decadence (entirely optional):
Drizzle melted butter over the top and sprinkle liberally with cinnamon sugar/dusting sugar.
Tips for measurement conversions:
1 cup = 8 fl oz = 2.4 dl = 24 cl = 240 ml
1 cup = 10 fl oz = 2.8 dl = 280 ml
dl – 1 deciliter = 6 (scant) tablespoons
Reasons to Indulge in this Cake:
It doesn’t require heavy lashings of icing, and the less sugar we eat, the better for us, right? (There is plenty of sugar in the cake itself, so why add more?)
While we are eating it, think of all the good things the spices are doing for our bodies!
Finding an energy-dense food that is not only rich in fibre and omega-3 fats but also contains higher amounts of antioxidants than most other foods and could improve brain health, sounds like a valuable addition to our diet. If we aren’t allergic, we can gain these benefits by adding walnuts to our diet.
Even though walnuts are rich in calories, studies indicate that they don’t increase obesity risk when replacing other foods in your diet… [and they] are the only nuts that contain significant amounts of Alpha Linoleic Acid or ALA. ALA is considered especially beneficial for heart health. It also helps reduce inflammation and improve the composition of blood fats.
If you don’t like simply snacking on Walnuts, and there is only so much Waldorf Salad you can eat, incorporate walnuts in a sweet baked delight such as Streusel Cake.
Streusal Cake Recipes
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
2 tsp Vanilla
Streusel Mix Topping
100g Sugar – I used a mix of brown and fine white sugar
Minimum of 1/2 cup of Walnuts, chopped
Prepare a 8 inch bundt pan or 9″x9″ pan and pre-heat oven to 350F – 175 C Cream together room temperature butter with the sugar, eggs and vanilla. Mix together dry ingredients in a separate bowl.
Fold flour mixture into the creamed butter, alternating flour and yogurt until well mixed. Spoon half of the batter into a prepared pan, sprinkle with half of the streusel and cover with remaining batter.
Sprinkle remaining streusel on top. *(I omitted this step) Bake at 350F for 30 to 40 minutes or until cooked through.
Cool in the tin for 10 minutes before turning out.
Variations to the Recipe:
I am going to increase the ratio of brown sugar to white sugar in the streusel topping mix and put in a thin layer in the bundt pan first, before adding the cake batter. That way, the cake will turn out with a streusel topping insitu.
I used a mix of fermented kefir and vanilla yoghurt, and it worked fine, so I am pretty confident any yoghurt, or even sour cream, will work with this recipe.
Here is how my variation turned out. Simply Delicious.
For full enjoyment, break out a gourmet leaf tea to accompany like this Royal Ritz flavour from The Tea Centre.
Thanks to Sandy for her recipe which was originally sourced from King Arthur’s Flour.
Firstly, this is not a post about Corona, so if you want something a little juicier, you might check out some recent posts on StPA.
Truthfully though, I have to admit that I was tempted to call this Corona cake, not just because I cooked it for the first time, in these panic-ridden days, when the Corona virus is causing havoc around the world, but primarily because of the stunning way my blogger friend, Ju-Lyn presented it. There are several layers to this cake and it is decorated with blueberries like a crown – (hence the reference to ‘Corona’, which means ‘Crown’). But then, I was worried that Ju-Lyn might take offence at my referencing something like that, so I will call it- Ju-Lyn’s Mini Cakes.
Ju Lyn blogs at All Things Bright and Beautiful and very kindly shared her recipe for this delicious sounding cake with me, before it was posted on her own blog. That is a measure of her kindess. Thanks, Ju-Lyn!
I have to admit that I changed the original aesthetic slightly, as I was a little pushed for time, and I am not a big fan of butter cream icing, even though the Moth, (the “Man of the house”), just loves it. [He does better to watch his calories, you see.]
Ju-Lyn’s Orange Blueberry Mini Cakes
130 g Self Raising Flour
110 g Caster Sugar
1/4 teaspoon baking powder
Zest of one orange and a little juice
Pinch of Salt
150 g Sour Cream
40 g melted butter
50 g fresh blueberries
Few extra blueberries for cake toppers
Mix flour sugar and baking powder together in a bowl
Mix together eggs, the zest of orange and a little juice – I used a teaspoonful
Add wet ingredients to dry and mix throughly
Mix in melted butter and sour cream.
Gently fold in the blueberries
Place in muffin trays, lined with paper cases, if you wish.
Scatter a couple of extra blueberries on top of each cake.
Bake at 160 degrees Celsius for 25 minutes
Testing with a skewer to see if the cake is cooked.
Allow to cool and serve with a dusting of icing sugar if desired.
You can make one large cake with this mix but bake for 40 – 50 minutes.
Double the ingredients for a layer cake and ice all over with buttercream.
More Cake Recipes
I have previously posted another of Ju-lyn’s wonderful recipes for Honey Spice Cake, which is now a staple on Sunday mornings, at the Home by the Sea.
Tomorrow it will be six weeks since I moved into the Home by the sea and I haven’t really cooked a lot since then. Besides working and unpacking, and showing visitors around my new home, I haven’t found time to do any leisure baking. By that I mean more than what is required to sustain life!
I travel a long way to work so I often get back home late in order to avoid the peak hour traffic jams. On those nights, the MotH [Man of the House], improvises or uses the spouse-approved, (and proven), C.Y.O. method. Read: (cook your own).
I was determined to try it this morning. The MotH loves having a morning tea with freshly baked treats to the point that morning tea, with him, has become something of an art form.
Sitting together over a cuppa gives us a good chance to talk in a way that we don’t do, for the rest of our busy day – he is often at the hardware, Hi-fi shop, or pet store and I am busy pottering about getting the house in order, if I am not at work.
So back to the delicious cake. It was a throw-it-all together kind of recipe – they are really the best kind, aren’t they? No stress and it cooked beautifully in my new Westinghouse oven. [smile]
I was a little short of ground almond for this recipe, so I topped the measure up with a little extra flour. The recipe adapted beautifully.
With a light dusting of vanilla or icing sugar on top, to serve, this Spice Cake is light and tasty and just the perfect accompaniment for tea.
Ju-lyn had topped the cake with lemon icing, whereas I added a dollop of home made lemon butter, on the side, for a decadent indulgence.
As the recipe worked so well, I was thinking I could even be a little adventurous and add walnuts, next time. Or even try a gluten free version for my diet conscious son.
Will you try it?
Morning Tea Spice Cake Recipe
Adapted from Ju-Lyn’s Honey Cake which was adapted from Instagram @anitabean1
165g self-raising flour
60g ground almonds
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1 tsp mixed spice
50g brown sugar
50g runny honey
100ml olive oil
2 eggs (mine were 700 grams each)
1/4 tsp salt
4 tbsp milk
glace icing (optional)
Preheat the oven to 180 degrees C.
Line a 20cm baking tin, I used one with a hole in the middle.
Mix all the ingredients until well combined.
Spoon the mixture into the tin and smooth surface with spatula.
Bake in oven 20-25 minutes until a skewer comes out clean.
Leave the tin to cool for at least 15 minutes. Transfer to wire rack to cool.
Dust top with icing sugar and serve with a dollop of cream, or lemon butter.
I have got to go have another piece now. Join me for morning tea at the Home by the Sea. I will begin posting weekly morning tea recipes.
Will you join in – posting a recipe? #joinmefortea