6/23/11

blueberry-creme fraiche loaf

blueberry-creme fraiche loaf

Can we make another food "holy trinity"? A fruit themed one? Blueberries, lemon zest, and creme fraiche? Those three in a loaf are just so luxurious--so perfect together. No spring or summer is complete without making a few batches of blueberry loaves with these ingredients in them. Of course you could use sour cream or yogurt. I love to indulge in creme fraiche once in a while--it just makes cakes and loaves so rich and creamy. And I swear a blueberry loaf the next day tastes even better.
And if you love blueberry cake recipes make sure to give my blueberry cake recipe a go. It is fabulous and is always being requested by my friends.

blueberry-creme fraiche loaf

This recipe I found used a frosting on the top. I did not use it, but opted for using a nice "crunch" topping. I love when cakes or muffins have a texture-like topping--a crunch. Make sure to read my cook notes before making this. Can you use another berry in this? Of course. Blackberries would be fabulous in this; strawberries too, if you cut them small enough.

Blueberry-crème fraiche loaf
print recipe
recipe adapted from bbcgoodfood.com

175g soft butter (3/4 cup plus 1 TB)
175g golden caster sugar (3/4 cup plus 1 TB; I used turbinado sugar and ran it through the processor)
3 large eggs
225g self-raising flour (I used 1 & ½ cups of self rising flour)
1 & ½ tsp baking powder
(I used a pinch of salt)
2 tsp vanilla extract (if you use lemon zest only use 1 tsp of extract)
142ml carton soured cream (I used crème fraiche “almost” 5 ounces)
3 x 125g blueberries (I used almost 1 & ½ cups)

Cook notes: Since I did not make the frosting that goes with this, instead I opted for a sugar crunch on the top. So halfway thru cooking time I sprinkled raw/coarse sugar on the top for that “crunch”. For the pan, I did not use a cake pan but used a large loaf pan instead. If you use a loaf pan you may have a bit of batter leftover, so you can use remainder to make muffins or a couple mini loaves. An after thought, I should have used a few teaspoons of fresh lemon zest. Golden caster sugar is an “almost” light brown sugar; it’s very light light brown. If you can’t find it, try using turbinado sugar and run it thru the processor to get it nice and fine. Or you could use superfine sugar.

Preheat the oven 350 degrees.
Spray or butter a 9-inch cake cake or a large size loaf pan.
Put the butter, sugar, eggs, flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in color and well mixed.
Beat in crème fraiche, then stir in half the blueberries with a large spoon.
Tip the mixture into the tin and spread it level. (Halfway thru cooking sprinkle raw/coarse sugar on the top.) Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed.
Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.

31 comments:

  1. This sounds decadent and wonderful!

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  2. I'm honestly not sure I've ever had creme fraiche- but the loaf looks totally gorgeous. Berries are just amazing right now. Makes me wish it was always summer :)

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  3. Simple, maybe, but man I could definitely dig into that! Looks amazing:)

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  4. oh yeah. my kinda loaf.

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  5. I love the crunchy sugar topping and the addition of creme fraiche to the cake. I still have a lot of blueberries to use up so I will be trying this soon.

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  6. I know I haven't eaten enough creme fraiche when I can't even fathom how delicious this must be. A grocery trip is in order.

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  7. wow, i'm loving that crunch. and i trust you, and now i'm craving that trinity :)

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  8. This cake looks great. In addition to being the holy trinity it also looks perfect for picnics. That is, if this weather ever clears up...

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  9. Blueberries are still my favourite!!!

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  10. Can you believe I've never bought creme fraiche? I need to so I can make this awesome cake. I freaking love blueberries and lemons.

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  11. Very nice~Looking forward to trying this recipe very soon!

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  12. A delicious cake! Anything with blueberries and crème fraîche gets my vote.

    Cheers,

    Rosa

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  13. Such a colorful loaf.....this looks delicious and I love the flavor combination.

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  14. Can't wait to give this a try! You rock sista!

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  15. I wanted to make this right now. Too bad I have to go shopping for blueberries first! Looks delicious.

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  16. You had me at blueberries and lemon zest. MY favorite!!!

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  17. Blueberries are in season here now, so I have an abundance of them. This lovely loaf looks like the perfect way to use some of them! :)

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  18. I can not get enough blueberry desserts right now; especially ones I can justify as breakfast...

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  19. WOW! I miss dropping by here,Dawn..

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  20. This is on my list for next weekend, if I can even wait that long!

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  21. Sweet, simple, easy and delicious. This is my kinda treat.

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  22. This looks so good. I cant wait to go pick blueberries!

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  23. Oh my that looks so good! And the sliders from the last post do too. I need to catch up with your blog. I'm sure I'll have to have a third breakfast when I'm done with it :D

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  24. This looks absolutely delicious! Holy trinity indeed! Love the crème fraiche in there! Dreamy!

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  25. i'm definitely on board for making that combo a new holy trinity. i always thought there should be a sweet version anyway. lovely loaf, dawn!

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  26. I'll call that a holy trinity any day. It looks so moist and it certainly does not need a frosting.

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  27. This looks great. I'm loving blueberries right now so I'll definitely give this a try.

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  28. YES. I have so many blueberries and I'm running out of ideas. Thanks!

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