As usual, when I think of baking, I think of Joy the Baker. Joy is my go-to when it comes to all things sweet. She’s prolific and adventurous in the kitchen, and also happens to be smart and kind and one hell of a writer. I stalk her blog, her Instagram and giggle along with her brilliant podcasts when I’m walking home. She’s totes maj (totally major).
I’d fallen a bit in love with her cranberry, orange and pecan cake a while back and had grand plans for it this week. Sadly, I couldn’t find fresh or even frozen cranberries at my local so ended up with blueberries. And since I didn’t think the orange juice / zest would quite have them singing the same way as cranberries, I opted for lemon. Blueberry, lemon and pecan cake and a delight at that. My batter was a little dry, so I added some sour cream I had on hand and was pleased I did.
The cake was dense, soft, had a nice tang and a lot of bite. I brewed myself a pot of coffee and had two crumbly pieces, just because I could.
* 2 cups of flour
* 1 cup of sugar (I used white)
* 1 1/2 teaspoons of baking powder
* 1/2 teaspoon of baking soda
* pinch of salt
* 50 grams of butter
* 2 eggs
* juice and zest of one lemon
* 1/2 teaspoon of vanilla
* 2 tablespoons of sour cream
* 1/2 cup of roughly chopped pecans
* 1 cup of blueberries (I used frozen)
And for the topping…
* 4 tablespoons of butter
* 1/2 cup of flour
* 3 tablespoons of sugar
* pinch of salt
* 1/4 cup of pecans
Grease and line a loaf tin and preheat the oven to 180 celcius. In a bowl, whisk together the flour, sugar, baking powder and baking soda and work in the cold butter with your hands. The mix should be coarse, like breadcrumbs. In another bowl, mix together the eggs, vanilla and lemon juice and zest. Fold into the dry ingredients along with the sour cream and the pecans. Add the blueberries last and fold through lightly so they don’t bruise or burst. To make the topping, combine all the ingredients, rubbing the butter together till you get a rough, crumbly, sugary mess. Sprinkle over the batter in the loaf tin and bake for between 40 and 50 minutes, until golden and firm. I let mine cool on a rack and added an easy milk and icing-sugar glaze to sweeten it up just a little bit more.
Adapted from the lovely Joy the Baker.