I normally have an aversion to anything fruit-filled. There’s nothing worse than finding cold, gooey blueberries in a muffin, yet, on the other hand, there’s nothing better than a generous dollop of frosting, even on something typically served for breakfast. I’m continuously inspired by Linda Lomelino’s blog, Call Me Cupcake, and couldn’t help but put yet another recipe of hers to the test. While this is a more decadent snack than the standard loaf slices you may find at a cafe, it has an ideal pairing of a dense (but not overly so) base, fruit (no gooey berries in sight), and hint of frosting that puts that banana walnut bread, currently on display at Starbucks, to shame. Recipe is below the pictures-enjoy!!
- 2 cups flour
- 2 tsp baking powder
- pinch of salt
- 7 tablespoons softened butter
- 1 cup sugar
- 1/4 tsp vanilla powder (or 1 tsp vanilla sugar)
- 2 large eggs (room temperature)
- 1/2 cup milk (room temperature)
- 1 cup berries (use your desired combo!)
- 1 tbsp flour
- 1 cup powdered sugar
- 1 1/2 – 2 1/2 tbsp milk or cream
Extra berries for decoration.
Preheat oven to (350F).
Butter a loaf pan/bread pan and line with baking paper. Mix flour, baking powder and salt in a bowl and set aside. Beat butter, sugar and vanilla until creamy. Beat in the eggs, mixing after each addition. Beat in half of the flour mixture. Add milk and mix to combine, then add remaining flour mixture. Mix until just combined. In a bowl, mix berries with 1 tbsp flour. Fold berries into the batter. Transfer batter to the prepared pan. Bake for about 45-60 minutes (start checking with a toothpick after 45).
Mix powdered sugar with milk or cream in a bowl until you reach desired consistency. Pour over completely cooled cake and decorate with blueberries.