One of the first things I did when we returned from our travels a couple of weeks ago was to look around for blueberry farms that would allow us to come and pick our own. We’ve been blueberry picking every summer for almost two decades! There were several that popped up, but most of them did not seem appealing for one reason or another except for one that happened to be rather close to our house. Well, close meaning it was a 25 minute drive, which is how far we are from just about everything. Anyway, we jumped into the car and drove over there and the whole time I was thinking that if it was a bust, at least it wasn’t that far away. Happily, it was a fantastic little farm and we were there on the opening day of blueberry picking, so the blueberries were very plentiful.
We were there for less than an hour and picked all this, including the raspberries.
I can”t tell you what a relief and joy it was that we were able to find this farm. After a long first year here with countless moments of homesickness, this was a couple of hours when we all felt actually really happy and glad to be here. Don’t get me wrong, none of us regret moving (well, maybe a little), but living in a place where everything is new and nothing is familiar just wears on a person.
It was nice to enjoy a familiar activity. In fact, we enjoyed it so much we went back the next week and did it again. And I am hoping they will still be open for another week so we can get some more because, unbelievably, we have gone through 12 quarts of blueberries in two weeks. There were a couple of tarts and batches of jam. Three or four of those quarts went into the freezer for the long winter. And, of course, there were pies and breads and smoothies. And recently, with the last quart of berries facing me, I also made a lovely loaf cake dotted with blueberries, flavored with zingy lemon, and enhanced by the subtle crunch of cornmeal.
Best of all, the cake is super easy to mix together. The hardest task is zesting the lemons. Everything else can be done with a whisk. These are my favorite kinds of recipes. Simple. Tasty. Unfussy.
When the loaf comes out of the oven, it gets a sugar and lemon juice glaze.
Then, once it has cooled, it gets a drizzle of icing. You may be tempted to skip the icing and it would be ok without it. However, the cake itself has less sugar than most, so the icing really enhances the cake instead of just adding to the sweetness. Plus, it makes it really pretty.
Lemon Blueberry Cornmeal Quick Bread
makes one 9 by 5 inch loaf (I used a 11.5 by 3.5 inch pan that I got from Ikea, but the 9 by 5 is about the same volume. If you don’t have that, an 8 by 8 pan would work, but it would be shorter and probably need to bake for a shorter period of time.)
1 1/4 cups (6.25 ounces) all purpose flour
1/2 cup (2.5 ounces) fine cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (3.5 ounces) granulated sugar
zest of one lemon
1 cup (8 ounces) buttermilk
2 large eggs
8 Tablespoons (4 ounces) unsalted butter, melted
1 cup plus 1/4 cup fresh blueberries
2 Tablespoons lemon juice
2 Tablespoons granulated sugar
3/4 cup (3 ounces) powdered sugar
zest of half a lemon
1-2 Tablespoons lemon juice
To make the cake:
Preheat the oven to 350 degrees. Spray a 9 by 5 inch loaf pan with nonstick spray and line the bottom with a piece of parchment.
In a small bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt together until mixed.
In a large bowl, whisk the sugar, eggs, buttermilk, and lemon zest together. Add the dry ingredients and whisk until almost fully mixed. Add the melted butter and whisk until smooth. Switch to a rubber spatula and fold in 1 cup of blueberries. Scrape the batter into your loaf pan and sprinkle the remaining 1/4 cup of blueberries on top.
Bake for 40-50 minutes or until nicely golden on top and a tester comes out clean. Meanwhile, mix together the 2 Tablespoons of lemon juice and sugar for the glaze. As soon as you remove the cake from the oven brush the glaze over the top of the cake while it is still in the pan. After 15 minutes, remove the cake from the pan and let cool completely on a rack.
Mix together the ingredients for the icing. Begin with a tablespoon of lemon juice. Whisk the powdered sugar, lemon zest, and juice together in a bowl, adding additional juice until the icing drops smoothly from a spoon or whisk. Drizzle the icing decoratively over the top of the cake. Transfer to a serving plate and serve at room temperature. The cake will keep well, covered for a day or two.