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Ramblings of a retiree in France
The Musette: blueberry and lemon coffee cake
I follow a lot of food blogs, some vegan some not. But they’re all written by passionate cooks whose recipes are tried and tested. I often read about recipes and think: “Oooh, delicious, I must make that sometime.” Then, when sometime occurs, I can’t find the recipe. But, no more. I’ve set up a system whereby I store the addresses of all these fabulous recipes though I doubt I’ll live long enough to make them all!
As soon as I read Diana’s recipe for Blueberry Lemon Quick Bread, I realised that with only one egg in the list of ingredients this would probably work equally well as a vegan version. And, you know what? It did! A big thank you to Diana for the inspiration.
Ingredients
Cake:
- 195g (11/2 cups) plain (all-purpose) flour
- 2 tsp baking powder
- 1/4 tsp salt
- 75g (1/3 cup) golden cane sugar
- 1 tbsp organic lemon zest
- 180ml (3/4 cup) plant-based milk, I used almond milk
- 3tbsp aquafaba (or use 1 egg, lightly beaten)
- 2 tbsp vegetable oil
- 100g (1 cup) blueberries, I used frozen
Lemon Glaze:
- 125g (1 cup) icing (powdered) sugar
- 1-4 tbsp organic lemon juice
Method
1. Pre-heat the oven to 180ºC/160ºC fan/gas mark 4 (350ºF/320ºF fan). Spray the bottom and sides of a 1 litre (9″ x 5″) loaf tin with vegetable oil and line the bottom with greaseproof (parchment) paper.
2. Into a large bowl sift and combine flour, baking powder and salt. Add the lemon zest, sugar and stir well.
3. In a small bowl whisk together the plant-based milk, aquafaba (or egg) and oil.
4. Pour the wet mixture into the dry and combine gently with a spatula using figure of eight movements until there are no dry spots of flour.
5. Add 1tbsp flour to a bowl containing the blueberries and gently mix to coat the berries with the flour. This will prevent them sinking to the bottom of the cake. Gently fold the berries into the batter – it should drop off the spatula – and pour into the baking tin. Level the top of the cake with an offset spatula.
6. Bake for 40-50 minutes or until a toothpick inserted in the centre comes out clean.
7. Place the pan on a cooling rack for 15 minutes before carefully remove the cake from the tin and placing it back on the cooling rack until completely cool.
8. Meanwhile, make the glaze by combining the icing sugar and lemon juice (1 tbsp at a time) in a small bowl. Add just enough lemon juice so that the mixture is thick but you can still drizzle it from a tablespoon.
9. Drizzle the glaze over the bread, wait for it to set and then enjoy!
10. You can store the cake in an air tight container or cover with cling film (plastic wrap) for 3-4 days but, trust me, it won’t last that long. If you’re going to freeze the cake, don’t add the glaze until you’re ready to eat it.
Sheree’s Handy Hints
1. All ingredients should be at room temperature.
2. When I’m baking I always use a timer as it’s so easy to lose track of time. Once you’ve put the cake in the oven, put the timer on for 5-10 minutes less than the cake should take to cook and then check regularly.
3. If you think the cake is browning too quickly, particularly at the edges, cover it with an aluminium foil tent.
4. You can prepare a non-vegan version of the cake following Diana’s original recipe using a large egg and whole milk.
5. The recipe will work equally well with fresh blueberries but without the additional moisture from the frozen ones, you may need to add a couple of tablespoons of milk or plant-based milk to get the desired dropping consistency.
6. You can use this as the base recipe for a number of mixtures such as strawberries with orange, or raspberries with lemon, plums with clementines, rhubarb with ginger – the possibilities are endless.
oh my, I’ve got the munchies now. that looks so good that we’re gonna certainly attempt to make it one day this week. thanks for sharing sheree. have an epic adventure day.
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Perfect for mid-ride fueling!
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Ma’am it looks scrumptious.
It’s gonna add in my Ramadan menu.
Thanks for sharing. 😋😋🎂🎂
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It’s quick to make and smells wonderful so don’t make it until the sun goes down.
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For sure ma’am 🌹🌹
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Ha. Me, too. Wanna make it save the recipe – then can’t find it or don’t even think about it. I made a folder on my desktop “Recipes I want to try”. Then I made one “Recipes I REALLY want to try.” But whenever I start to think about what to make for dinner I fall back on something I have made before. Good for you for tackling it and making it your own!
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I do try to make one or two new recipes every month or at least variations of something tried and tested.
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Awesome. I often SAY I am going to, but the next thing I know it is the next month! Ha. Time flies. It is just easier and faster to stick with tried and true stuff.
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I really shouldn’t read food related blogs before I have eaten….or after I have eaten….I am never going to lose weight. Looks delicious.
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It was Anthony, it really was!
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A great recipe, thank you for sharing.
I send my cordiality
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Looks so yummy.
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It was yummy!
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