Summer Flavour of Choice: Lemon-Blueberry Cake

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Well, I did start out well with some semi-consistent blogging. But for the month of August? Not so much. I suppose I could apologize again, but it’s probably sounding a bit like a broken record. And I’ve been busy doing other things, most important and surprising of which is working on The Novel. Lots of changes on the horizon, both in fiction and in my real life. Hopefully.

But as much as I’ve been neglecting my blogging, I’m happy to report that I haven’t been so lax when it comes to baking. Take this luscious lemon blueberry concoction, for example, which started out as two loaves of quick bread. I decided to make more use of my Bundt pan. The result? Lovely and light, with a nice moist crumb. I covered it in a quick glaze of lemon juice and confectioners sugar, which I admit may have been overkill. I just got a little excited about the flavour of the moment, is all. I ended up being able to chip it off – that doesn’t sound good, does it? – without destroying the cake entirely.

The best part of all is that I was able to extend its life thanks to a recipe I found in 1940s cookbook I picked up at an antique market. It featured a great little section on how to use various leftovers to create completely new dishes – something that would be of particular interest for the budding Post-war housewife. I had half the cake left, so sliced it up and layered the pieces in a foul-lined loaf pan alternating with some French vanilla ice cream thinned with almond milk. After an hour in the freezer, I ended up with my first ever icebox cake!

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You can find the original recipe for the lemon blueberry loaf here.

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