Sweet, tart, versatile, portable — what more could you want from a fruity summer dessert?
It’s berry season, when my mind always goes to pie.
But this summer is packed full and I don't have that kind of time. I want something I can put together in short order. I want something portable, because it’s picnic season, and I want something versatile, and of course I want something that will showcase those berries.
Several years ago we featured the blondie with berries. This year we are going in a different direction.
After some research and trial and error, I’ve decided on a loaf — a summer berry loaf. It’s far less commitment than a pie or a cake. I use full-fat Greek yogurt for a slight tang and lots of lemon zest to enhance the flavor of the berries.
My loaf included blackberries, strawberries and red raspberries. (Blueberries and or black raspberries would have been a nice addition but I didn't have any.) You can use frozen berries, though I wouldn't recommend whole frozen strawberries. If you do use frozen, add them straight from the freezer. I've used frozen blueberries.
You can use a mix of fresh and frozen, too; that will work fine. If you let them thaw and stir them in, you risk turning your batter blue — except it's not a nice, appealing blue.
With that said, this is a simple moist, delicious loaf. You can present it at a tea, a picnic or on the breakfast plate.
Don't skip the step of flouring your berries, or they will all end up on the bottom of your loaf. You can see in the picture, mine did somewhat. I just forgot that step. It was eaten, though, and nobody said a word about where the berries were.
Also, don't substitute all-purpose flour for the cake flour; that's what gives it that lovely tender crumb. (I've always wanted to use the words “tender crumb” from the first time I watched the British baking show, so there, I did it.) Enjoy!
Summer Mixed Berry Loaf
Makes one 9x5 inch loaf.
Preheat the oven to 350 degrees
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup full-fat plain Greek yogurt at room temperature
1 generous tsp lemon zest
3 tablespoons fresh lemon juice
1/2 cup butter at room temperature
1 cup sugar
1/2 teaspoon vanilla
1 egg plus 1 egg yolk at room temperature
1 cup mixed berries
Lemon glaze:
1/2 cup confectioners sugar
1-2 tablespoons fresh lemon juice
1/8 teaspoon vanilla
Instructions:
Generously grease the loaf pan and set aside.
Using a whisk, mix together the cake flour, baking soda, baking powder and salt. Set aside.
Next whisk the lemon juice, lemon zest and yogurt in a medium bowl. Set aside. Toss your berries in flour; I use a brown lunch bag. Make sure the berries are coated and place them in a strainer. Tap the edge of it to knock the excess flour off of the berries, and set the berries aside.
Using a hand-held mixer, beat the butter and sugar together at high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl several times while mixing. On medium speed, add the vanilla extract. Then lower the speed to low and add the whole egg. Make sure it's incorporated ,then add the egg yolk and mix just until it's incorporated.
Pour the dry ingredients into the butter/egg mixture. Then add the yogurt mixture to that and beat on medium speed just until combined. Then add the berries, using a rubber spatula fold them in. The batter will be thick.
Bake for about 45-50 minutes. Use a toothpick or cake tester to test for doneness. Remove the loaf from the oven and let it cool in the pan for an hour. Loosen the cake by running a butter knife around the edges. Invert the loaf onto a plate. Allow to cool completely, then add the glaze.
Make the glaze by whisking the lemon juice, powdered sugar and vanilla. Drizzle over the loaf. Slice and enjoy!
More Melinda: Try these pecan shortbread treats and hit the cookie trifecta
Melinda Malott of Williamsport is a self-taught baker and cook. Follow her on Instagram @Melindaluvs2bake.
This article originally appeared on The Herald-Mail: It's tangy. It's summery. It's perfect for picnics. It's a berry loaf.