food, health

Hot Crab Dip or Cold Crab Dip

I have had this small tin of crab meat in my pantry for (mumble, mumble) quite some time now. I really did not know what I was going to use it for.

I think it was originally destined for a party, hanging out with other Swedish sandwich cake ingredients, but things did not work out between them, and so the crab meat, was left on the shelf… literally!

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Crab Dip

Inspiration hit me one night when the Moth aka hubby and I were on our own, no family to cook for and decided on a light meal to end the week. Surfing the net always provides inspiration and along the way I found a recipe for Hot Crab Dip.

As one always does, there were adjustments I just had to make, serving it cold, and adding some extra vegetables for crunch. As I like fresh and crunchy celery, cucumber and capsicum, I chopped these up and added them in. The dish has some added Vitamin C and fibre this way.

But credit goes to Will Cook for Smiles for the essence of the recipe. She baked hers in the oven, whilst I often prefer my seafood cold, so I didn’t. It is totally agreeable either way.

It is just your own preference.

Here is what I mixed to make this superb light meal/appetizer/dip/wine & cheese accompaniment.

Crab Dip Recipe

Ingredients:

  • 130 g tinned Crabmeat
  • 40g spreadable Cream cheese
  • 1/4 cup Sour cream
  • 1/4 cup Mayonnaise
  • 2 stalks of Spring onion, finely chopped and diced.
  • 1 Garlic clove, crushed
  • 1 tsp Worcestershire sauce
  • 1 tablespoon Lemon juice
  • 1/4 cup of shaved Parmesan cheese, to mix in
  • 1/4 cup of shaved Parmesan cheese, for topping
  • Salt & fresh cracked Pepper

Optional Extras if serving it cold:

  • 1/2 medium Yellow and Green Capsicum, chopped & diced.
  • 1/2 small Lebanese Cucumber, chopped & diced.
  • Celery – 1 stalk – only if you like it very crunchy

Method for Serving Cold Crab Dip

Mix all ingredients together. Serve with crackers, fresh bread or baguette.

To Serve Crab Dip Hot:

  • Preheat the oven to 170 degree celsius or 340 degrees Fahrenheit
  • Combine all the ingredients, top with the second 1/4 cup of Parmesan cheese.
  • Bake 20 minutes
  • Serve with crusty sourdough bread or crackers of your choice.

It was hard to stop nibbling this more-ish mix with my water crackers!

Next time I’s serve it hot with some fresh salad and a secondary dish.

Enjoy.

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cooking anzac biscuits
recipe

DIY Cake and Cookie Pre-Mix and Save

Never buy a packet cookie or cake mix again! Many of them are just flour, sugar and dehydrated egg or fat.

You can easily make good quality cake mixes on your own in a food processor, or by hand, if you relish manually rubbing in butter to flour; (I don’t). But it does save you money and assist in building a zero waste household!

Photo by Mareefe on Pexels.com

Buying larger bags of flour and sugar, in order to make up a few batches of cake mix will save money in the long run, as you can access cheaper prices for buying in bulk.  Think how much each individual box of cake mix costs. I estimate you could save at least 2/3 of the retail price. So in effect, 3 for the price of 1!

These pre-made mixes can be made up immediately they’re removed from the fridge, but it will take a little longer than if the ingredients are at room temperature when you make them up. Use this time well by preparing pans, trays etc. whilst waiting for the mix to acclimatize.


Hints on Making Your own Baking Mixes:

  • Measure ingredients accurately.
  • Place mixes into sealable plastic bags: large zip lock bags are great.
  • Mark down the date prepared and the contents: eg.Chocolate cake/ orange cake, on the label. You might even want to add some simple directions on preparing or baking and give these mixes as gifts to friends. A marble cake pre made mix is welcomed by my friends.
  • Sealed well these mixes will store in the freezer for 3 months.
sourdough

Foundation Cake Pre-Mix

*NB: Self raising flour is the equivalent of 1 cup of plain or all purpose flour mixed with 2 teaspoons of Baking powder sifted and mixed thoroughly.

Cake Mix Ingredients

  • 1 1/2 cups Self-raising Flour*
  • 3/4 cup (180 g) castor sugar
  • 2 tablespoons skim milk powder
  • 125 g (4oz) butter, straight from fridge and chopped into small cubes
  1. Combine sifted flour, sugar and milk powder in the bowl of food processor fitted with a metal blade for blending the butter.
  2. Blitz dry ingredients for 2- 3 seconds to mix.
  3. Add the chopped cold butter.
  4. Process 10 to 20 seconds until butter is evenly distributed in dry ingredients.
  5. Seal and store or continue to make a completed cake.

Making up the Cake from the Pre-Mix

Ingredients:

  • 2 eggs
  • 1 teaspoon Vanilla extract or Vanillin Sugar
  • 1/2 cup water

Method:

  1. Prepare Foundation Cake Mix in a mixer bowl as instructed above.
  2. Add the eggs, vanilla and water.
  3. Beat on low speed until ingredients are combined.
  4. Increase mixer speed to medium and mix for three minutes or until mixture changes in colour and is smooth. (There should not be any lumps in the mixture; if there are, beat til they’ve disappeared).
  5. Spread mixture evenly into well-greased 20 cm Round, Bundt, Ring, or a 28 x 18 cm, (11x 7 in) lamington tin.
  6. Bake in moderate oven 30 minutes and leave for 10 minutes before turning on to wire rack to cool.

Cake Variations:

Orange Cake

Add 2 teaspoons grated orange rind with the water and eggs and omit vanilla.

Top cake with Orange glace icing when cold.

Coffee Cake

Dissolve 1 tablespoon instant coffee with 1/4 cup boiling water, and make up to 1/2 cup with cold water but leave to cool before using. Use this in place of the 1/2 cup water in original recipe.

Top with glace icing of your choice, or coffee icing.

Chocolate Cake

Sift 1/3 cup Cocoa into a small basin, gradually blend in 2/3 cup water, stir till smooth. Use in place of water in original recipe. (The extra water is needed in this recipe to absorb the cocoa.)

Top with chocolate icing.

Cooking Times

Cooking times vary so here is a guide to tin sizes and cooking times:

20 cm (8 inch) ring tin – 35 minutes

2 x 25 x 8 cm (10 in x 3 in) bar tins – 30 minutes

20 x 10 cm (8in x 4 in) loaf tin – 50 minutes

23 x 12 cm (9in x 5 in) loaf tin  – 50 minutes

25 x 15 cm (10in x 6 in) – 45 minutes

Basic Cake Icing

Vanilla Glace Icing

  • 1  1/2 cups Icing or Confectioners sugar
  • 2 teaspoons Butter, melted
  • 1/2 teaspoon Vanilla extract or Vanillin sugar
  • 2 tablespoons Milk, approximately
  1. Stir Icing sugar into small heatproof bowl
  2. Stir in butter, vanilla and enough milk to make a thick paste.
  3. Stand basin over hot water, stir constantly until icing is of spreading consistency.
  4. Spread over cold cake with spatula.

Variations:

Orange Glace Icing: Use 2 tablespoons strained orange juice in place of milk and omit vanilla.

Coffee Icing: Sift 2 teaspoons instant coffee powder with icing sugar.

If granular instant coffee is used, heat the milk and dissolve the coffee in the milk.

Chocolate Glace Icing: Sift 2 tablespoons cocoa with the icing sugar.

You will need about 2-3 tablespoons milk to bring mixture to a paste-like consistency.

Cookie Pre-Mix

Makes 20 cookies / aka biscuits

  • 1 and 1/4 cups self raising flour [ ie. 1 and 1/4 cup all purpose or plain flour and 1 and 1/4 teaspoons baking powder].
  • 1 tablespoon skim milk powder
  • 1/3 cup castor sugar
  • 1/3 cup coconut
  • 125 g (4 oz) butter
  • Sift flour milk and sugar, place in bowl of food processor which has been fitted with metal blade.
  • Add coconut, and chopped cold butter.
  • Process 10 – 20 seconds or until butter is evenly distributed through dry ingredients.
  • Seal and store for up to 3 months in fridge or freezer.

To make Cookies:

  1. Place prepared biscuit pre-mix in a bowl.
  2. Add 3 tablespoons water and beat with a wooden spoon until the mixture comes together. (Mixture should be quite stiff).
  3. Roll teaspoonsfuls of mixture in to balls and place 5 cm (2 in) apart on lightly greased oven trays.
  4. Flatten biscuits with a fork which has been dipped in flour, or top biscuits with almonds, cherries or choc bits.
  5. Bake in moderate oven 10 – 15 minutes or til golden brown.
  6. Place on wire racks to cool.
cooking anzac biscuits

If you are planning a fund raiser, making the mix beforehand and bake without lengthy preparation on the day of sale.

No doubt about it, freshly baked home baked treasts will sell like hot cakes!!

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vegetable soup
food, health

Time for Tuscan Bean Soup

The beauty of this soup is that it works with most leftover vegetables. I chop up things I find in the fridge at the Home by the Sea, such as the leftover broccoli stalks or slightly limp-few days old -beans and add them in. The soup will taste just as good, if not better.

The addition of chickpeas adds a lot of fibre to this recipe and balances out the carbs hidden in the pancetta/bacon.

A hearty soup perfect for an easy family dinner.

tomato-parsley-food-cooking-

Tuscan Bean Soup Recipe

Ingredients

  • 2 tablespoons cold-pressed Olive Oil
  • 2 medium Brown Onions, coarsely chopped
  • 2 cloves Garlic, finely chopped
  • 200g Speck, or good quality Bacon or Pancetta, coarsely sliced
  • 2 -3 Carrots, coarsely chopped
  • 3 Celery stalks, coarsely chopped
  • 1 can Diced Tomatoes*

I didn’t have a can of chopped Roma Tomatoes, in the pantry, so I boiled up 8 fresh Roma tomatoes, chopped them roughly, then boiling them in a saucepan till soft, [about 8 -10 minutes on medium heat].

  • 1/4 head of Cabbage, shredded coarsely
  • 1- 2 Zucchinis, coarsely chopped
  • 2 teaspoons Thyme
  • 2 cups Chicken or Vegetable stock
  • 1 cup Water
  • 1 small can of Chickpeas, in vinaigrette, rinsed and drained
  • 1 new Potato, coarsely chopped
  • 1 whole Celery stalk with leaves attached
  • Chives, a handful sliced plus some extra for garnishing

Serves 6

Tuscan Bean Soup

Method

  1. Heat oil in a large saucepan
  2. Cook onion, celery, garlic, and selected cured meat, such as Pancetta, stirring until onion and celery is soft (about 5 minutes)
  3. Add carrot, undrained tomatoes, cabbage, zucchini, potato, thyme, stock, drained chickpeas, water and the whole celery stalk, with leaves attached.
  4. Bring to boil
  5. Simmer uncovered about 30 – 40 minutes [go for a nice walk whilst it is simmering]
  6. Remove the whole celery stalk with leaves
  7. Add finely sliced chives and garnish with a sprinkle prior to serving.
  8. Serve with a crusty bread

If you are a soup lover, you might also like Lemon Broccoli Soup

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fishing park bench australia canals
food, health

Easy Salmon Pie with Cheesy Crust

Salmon is low in fat and high in protein. Not to mention it is a good source of B12, potassium, iron and vitamin D. No wonder the Scandinavians enjoy it.

Making pastry can be a pain but it’s a breeze with this recipe as the kitchen food processor blends and forms a delicious, cheesy pastry shell.

Cooks Notes:

This recipe is substantial and makes a filling pie great for serving the family or group. The pie cuts easily and holding its form brilliantly on the day of cooking as well as the next day for a summer lunch.

Salmon Pie Recipe

Preheat Oven to 180 C (350F)

Cheesy Pastry Crust Ingredients

  • 1.5 cups Plain flour
  • 1/2 teaspoon Paprika
  • 125 g Butter
  • 1 cup grated Cheddar or firm Cheese (substitutes are fine as long as it isn’t a cheese that melts too much such as mozzarella)
  1. Rub the butter into the flour using a Food Processor but not so much that it turns into a ball (keep it crumbly)
  2. Add the grated cheese and mix through the pastry.
  3. Set aside 1/4 of the mix to reserve for the pie topping
  4. Press the remainder into an 8-9 inch pottery, or glass, pie dish until it covers the base and sides to form the pastry shell.

Filling Ingredients

  • 220 gram (around 8 oz) can cooked Red or Pink Salmon, preferably boneless
  • 3 Eggs
  • 375 grams Sour cream (13 oz)
  • 1 Onion, finely chopped
  • 1 tablespoon chopped Chives
  • 2-3 drops of Tabasco sauce (optional)
  • 1/2 cup grated Cheese (extra)
  1. Drain and flake salmon and combine with the rest of the filling ingredients
  2. Place the combined mix into the pastry shell
  3. Crumb the reserved portion of the pastry crumbs on top
  4. Bake 40 – 50 minutes at 180 C (350 F) or until golden brown on top

Delicious served hot or cold the next day with a green salad.

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food, health

A Gluten-Free Christmas Menu

You know your own children’s preferences, but when they become adults and bring home partners, you might have to face the prospect that the partners has different dietary preferences that need to be accomodated at festive occasions, like Christmas.

Scandinavian Christmas light

I am rather late in planning this Gluten free Christmas menu and it is not Vegan, nor vegetarian so that is a heads up. But it is highly nutritious.

Entree or Nibbles

First off we have a Prawn, snow pea and Capsicum Entree, I used the following Prawn dish idea but made it a kind of tasting nibbles board, rather than a whole dish. I will add some nice cheeses, home made Knekkerbrød (Norwegian crackers) and nuts to accompany this.

Fresh is best for this opener. Given that all prawns are frozen at the point of capture, fresh is a loose term these days. But we are Australian, so we have to have some kind of shellfish option to start the hot meal.

Christmas food

Mains

Meat

  • Assortment of oven-roasted, gluten-free meats – without stuffing and preferably organic in nature

Roasted Vegetables

  • Potatoes roasted with garlic, thyme and dill
  • Pumpkin, sweet potato, and carrots (all roasted with rosemary sprigs)
  • Onion
  • Choko
  • Red capsicum drizzled with olive oil and roasted lightly

Salads

  • Cauliflower butter beans and Pumpkin Hommus
  • Chickpea Spinach and Eggplant Salad
  • Broccoli, Quinoa and Edamame Vegetables (served warm for the Moth)

Christmas food collage

Dessert

Smashed Pavlova with seasonal stone fruits – there is just a little teaspoon of cornflour in this Pavlova recipe but when there is a coeliac visitor, one has to be extra careful. This is not just Gluten intolerance, but allergy!

  • Gluten-free Option – Chocolate Brownie

For the Moth: Warm Plum Pudding served with custard and ice cream

(not gluten-free)

What kind of different dishes are you cooking this Christmas?

Are you breaking from preparing traditional foods?

Merry Christmas from the Home by the Sea

A Home by the Sea
chocolate orange cake
food, health

Weekly Cake Recipe Rich Chocolate Orange Cake

One Cake A Week

Do Chocolate Cakes in your house disappear all too quickly?

Then your household will love this Chocolate Orange cake. It has the flavour of Chocolate with a hint of orange juice goodness. Better than chocolate!

Chocolate Orange Cake Recipe

Ingredients

  • 125g butter (softened)
  • 1 tablespoon orange zest
  • 1 3/4 cups Self Raising Flour (equivalent to plain flour with 3 teaspoons of Baking powder added)
  • 1 1/3 cup castor or fine white sugar
  • 1/2 cup cocoa
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 cup Orange Juice
  • 1/4 cup water

Method

  1. Preheat Oven 180 Celsius or 375 Fahrenheit.
  2. Grease and flour a 20 cm/8 inch bundt or round cake pan.
  3. Combine all ingredients in an electric mixer adding wet ingredients last.
  4. Beat on low speed until all ingredients are combined.
  5. Increase mixer speed to medium and beat for 3 minutes or until the cake mixture changes colour and is smooth.
  6. Pour into the prepared pan and bake for 50 – 60 minutes.
  7. Leave stand for 5 minutes before turning out.
  8. Dust generously with icing sugar before serving.
  9. Optional: Ice with Choc Orange frosting, if desired.

Chocolate Orange Frosting

  • 60 grams or 4 tablespoons soft Butter
  • 1 tablespoon grated Orange rind
  • 1 1/2 cup Icing Sugar
  • 2 Tablespoons Milk
  • 1 Tablespoon Cocoa

To Make Frosting:

  1. Beat butter and rind in small mixer bowl until light and fluffy.
  2. Add icing sugar and milk gradually.
  3. Divide frosting mixture in half, stir sifted cocoa into one half and mix well.
  4. Top cake with spoonfuls of orange and chocolate iceing.
  5. Swirl icing with knife to give a marbled effect.

I am making #onecakeaweek at the Home by the Sea. Join me in collating a recipe blog list by leaving your link in the comments below.

More HbtS Cake Recipes. There is plenty to choose from.

A Home by the Sea
food

Making Cinnamon Buns with Dry Yeast

kanelsnegle at last

I have always been reluctant to use yeast in the kitchen. I have had bad experiences with dry yeast sachets.

Either I heat the yeast granules far too much in my anxiety to make the dough rise, or the resulting dish tastes of something that I really can’t describe. It’s not an awful flavour but a slight kind of aftertaste. It is not sweet. I am not sure if this is yeast or something else.

Photo Credit: by PurplePumpernickel

However, when Ju-Lyn posted a Recipe for Cinnamon Rolls, I desperately wanted to make them.

Cinnamon Pastries in Scandinavia

The taste of cinnamon scrolls takes me back to Denmark and Finland, but generally all of Scandinavia. In Denmark, you see these rolls and pastries everywhere, from 7/11 stores (which surprisingly are some of the best), to small cafes and even gas stations kiosks. They are both ubiquitous and synonymous with Scandinavian traditions. Whether they be soft sweet bread or the flaky Danish style pastry, cinnamon is the main theme.

The first thing my daughter wanted to do on our return to Denmark was to eat a Cinnamon ‘snail’ or ‘Kanelsnegle.’ This is the kind of flaky pastry that is thin and wound round and round similar to the shape of a snail’s shell.

A cinnamon bun in Finland

Eating various kinds of cinnamon pastries is some kind of birthright in Denmark, and I have it. No question. I enjoyed a huge cinnamon bun in Helsinki one year. I didn’t eat anything else until dinner that day.

Cooking with Yeast

It is not that I have not cooked with yeast before. I have. I used to make my own bread but that was using baker’s fresh compressed yeast and it was brilliant. A never-fail kind of yeast that was guaranteed to make bread products rise beautifully. Not so the sad results of my experiences with the dried variety of yeast.

Nevertheless after 38 years, I decided it was too time to try again or hang up the dried yeast forever. And Cinnamon buns was the perfect tester. Ju-Lyn’s Cinnamon bun photographs looked perfect and the texture was soft and bouncy.

Furthermore, Cinnamon is so good for you. Packed with Antioxidants, cinnamon may lower blood sugar as well as assist in managing heart disease and inflammation in the body.

The Result of Cooking Cinnamon Buns with Dry Yeast

This was the moment of truth. Would they be hard as rocks or soft and bouncy?

I can reveal that I was over the moon with the result.

No aftertaste and a nice even texture on the rolls. They rose as the recipe suggested and Ju-Lyn’s clear recipe tips helped enormously. One minor adjustment would be to substitute water instead of milk but that is only personal preference.

Here they are:

If I can convince you to make them or at least experiment and you would like the recipe, you can find it at the blog: purplepumpernickel.

You can make cakes with cinnamon too.

#onecakeaweek at the Home by the Sea.

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Also linking to the Virtual Tea Party, hosted by Su at zimmerbitch.

chocolate brownie
food, health

Fast Chocolate Brownie Slice Recipe #Onecakeaweek

Who wants to spend too much time in the kitchen these days?

Even with Covid lockdowns, the easier and simpler the recipe, the better it is for everyone. Right?
This Chocolate Brownie recipe will be perfect to whip up for Afternoon or Morning Tea treats, school lunches, surprise gifts for friends and impromptu family visits.

In just 45 minutes you can serve up this mouth-watering delight.

The dark chocolate component of this slice makes it a healthy option, when eaten in moderation. Provided you use quality dark chocolate with a high cocoa content, then it is actually quite nutritious.

It {Dark chocolate] contains a decent amount of soluble fibre and is loaded with minerals. 100 grams (3.5 ounces) is a fairly large amount and something you should consume in moderation. All these nutrients also come with 600 calories and moderate amounts of sugar. The fatty acid profile of cocoa and dark chocolate is also excellent. The fats are mostly saturated and monounsaturated, with small amounts of polyunsaturated fat.

https://www.healthline.com/nutrition/7-health-benefits-dark-chocolate#section1

A 100-gram bar of dark chocolate with 70–85% cocoa contains:

  • 11 grams of fibre
  • 67% of the RDI for iron
  • 58% of the RDI for magnesium
  • 89% of the RDI for copper
  • 98% of the RDI for manganese
  • Minerals: potassium, phosphorus, zinc and selenium
Photo Credit: A Saucy Kitchen

Chocolate Brownie Recipe

Ingredients

  • 200 grams Dark Chocolate that has 50%- 70% Cocoa
  • 250 grams (9 oz or 1 & 1/4 cups) Butter
  • 200 grams (7 oz or 1 & 1/2 cups) Brown sugar
  • 4 eggs, slightly beaten
  • 150 grams (5 oz or 1 & 1/4 cups) Plain or All-Purpose Flour
  • 1/4 teaspoon Baking Powder
  • 30 grams (1 oz) Cocoa

Method

  1. Preheat oven to 180 or 350 F and line a square cake or slice tin with baking paper.
  2. Melt the butter and chocolate in a saucepan over low heat, stirring continuously till smooth. Once all lumps have melted, take off the heat.
  3. Mix other ingredients together, adding the eggs last.
  4. Mix in melted chocolate mixture and stir through.
  5. Bake for 28 minutes.
  6. Brownies may look slightly underdone, so allow them to cool in the tray.
  7. Dust with Icing sugar and cut into small squares to serve.

Variation:

  • Add roughly chopped walnuts for a tasty and healthy variation.
  • Serve warm with ice cream and drizzled with chocolate sauce and whipped cream.

This is the recipe for this week’s #Onecakeaweek series.

Do you have a recipe you wish to link up?

Pingback to this post and I will come and visit your blog.

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#Onecakeaweek. Are you tempted by any from previous weeks?

I will be making one cake each week and would love you to link up any cake recipes you have posted on your blog, so I have more recipes to try out.

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food

Sticky Date Pudding Recipe – My Way

pudding with ice cream

Ingredients

Pudding:

  • 1 and 1/4 cups pitted dates, chopped
  • 1 and 1/4 cups boiling water
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 60 g or 2 oz butter, softened
  • 3/4 cup soft brown sugar or dark brown sugar
  • 2 eggs
  • 1 cup self-raising flour (All-purpose flour with 1 tsp baking powder and well sifted)

Butterscotch Sauce

  • 2 cups brown sugar
  • 250 ml or 2.5 dl cream
  • 50 g or 1.75 oz butter
  • 1 teaspoon vanilla extract

Method

  1. Preheat oven to 180 celsius (375 F) – slightly cooler for fan-forced.
  2. Grease and flour/line a base of a 20 cm cake pan.
  3. Combine the dates, boiling water and baking soda in a bowl. Allow to stand for 30 minutes.
  4. Cream butter, brown sugar and vanilla until creamy with an electric mixer.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add the date mixture and flour and mix until well combined.
  7. Pour into the prepared cake pan.
  8. Bake for 35 – 45 minutes or till a skewer inserted into the centre comes out clean

To Make Butterscotch Sauce

  1. Combine all ingredients in a saucepan over a medium heat on the stovetop.
  2. Stir regularly and bring to the boil.
  3. Simmer for 1 minute until butter and sugar have dissolved.
  4. Pierce pudding all over with a skewer. Pour sauce over warm pudding. Stand for 10 minutes.*
  5. Serve warm with ice cream or as you prefer.

Variation:

I served the pudding as it was out of the oven. I let it cool slightly and then cut it into wedges, to serve with the sauce and icecream. Pouring the sauce over immediately prior to serving.

* The recipe recommended letting the sauce sit and permeate through the whole pudding, however, I prefer a slightly firmer texture better, than a soggy pudding.

It is up to you how you tackle that!

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#onecakeaweek

Follow this blog for more recipes. They are posted weekly at the Home by the Sea

sliced lemon blueberry bread cake
food, health, home

Lemon Blueberry Bread

#onecakeaweek

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

Ingredients

  • 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

Glaze

  • 2 tablespoons lemon juice
  • 1/4 cup sugar

Directions

  1. Preheat oven to 350° F or 175° C
  2. In a large bowl, beat the butter, sugar, lemon juice and eggs.
  3. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition.
  4. Fold in the blueberries, nuts and lemon zest.
  5. Transfer to a greased 8×4-in. loaf pan.
  6. Bake for 50 minutes or until a skewer inserted in the centre comes out clean.
  7. Cool for 10 minutes before removing from pan to a wire rack.
  8. Combine glaze ingredients; drizzle over warm bread.
sliced lemon blueberry bread cake

Recipe Variations

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.

A Home by the Sea