A thick slice of warm sweet cake…
Oh, my, my! It’s time to bake and share…. You know, those gifts that you have ready when you need something for a friend at work, or a favorite neighbor. My recipe for Blueberry Poppy Seed Loaf with Jammin’ Berry Jam fits the bill for a bake a share holiday treat. An excellent way to present this sweet and heavenly loaf of thoughtfulness is to wrap it in a linen kitchen towel, and tie it off with a sprig of holly.
Visually it works, and taste bud wise it totally works. I can all but guarantee nothing’s better with your morning skinny latte than a thick slice of warm, sweet cake with a slather of tart berry jam. It’s a combo that makes your tongue want to slap the roof of your mouth!
The jam is super fresh, owing that to a total of two pints of fresh blue and blackberries, zesty citrus and hint of mint.
This recipe works well, printed out and tucked into the gift of a new electric mixer. In my book, SUNDAY BEST DISHES, I recommend this Kitchen Aid – and since you’re already on Amazon, go ahead and get my cookbook while you’re at it. I can guarantee a personalized bookplate if you order before Christmas. But without further adieu…
Blueberry Poppy Seed Loaf
with Jammin’ Berry Jam
MAKES 8 SERVINGS
1 ½ cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon ground nutmeg
½ teaspoon table salt
½ cups whole milk
⅓ cup canola oil
1 cup granulated sugar
2 large eggs
1 teaspoon almond extract
1 teaspoon pure vanilla extract
1 tablespoon poppy seeds
1 cup fresh blueberries
Preheat the oven to 350°. Coat a 9 x 5 x 3-inch loaf pan with vegetable oil spray. Whisk together the flour, baking powder, nutmeg and salt in a bowl. Use an electric mixer to combine the milk, canola oil and sugar. Add the eggs one at a time. Stir in almond and vanilla extracts. Mix in the flour. Stir in the poppy seeds and blueberries until just combined. Pour the batter into the loaf pan. Bake until the loaf is golden on the top and a tester inserted into the center of the loaf comes out clean, about 1 hour. Cool on a rack for 10 minutes. Remove the loaf from the pan and cool completely.
1 pint fresh blueberries
1 pint fresh blackberries
½ cup granulated sugar
Zest of 1 medium lime, about 1 to 2 teaspoons
Juice of 1 large lime, about 2 tablespoons
1 tablespoon chopped fresh mint
Place the berries, sugar, lime zest and juice into a saucepan over medium heat. Cook until the berries are mushy, about 10 to 15 minutes. Add the mint and cook until the berries break down completely, about 5 minutes more. Pour the jam into a bowl and cool to room temperature. Store in an airtight container.