Blueberry Loaf

1 c Blueberries
1/4 c Flour
4 Whole eggs + 4 egg yolks
1 c Sugar
1 1/4 c Flour
2 tb Cornstarch
1/8 ts Mace
1 c Butter, melted
1 ts Each lemon rind and vanilla
1/4 c Slivered almonds

Toss blueberries with the 1/4 c. flour; transfer them to a sieve and shake off excess flour. In bowl of mixer, combine eggs and egg yolks and the sugar; set the bowl in a pan of hot water and stir until sugar is dissolved. Beat at high speed for 10 min. or until thickened and tripled in volume. In another bowl, sift together the flour, cornstarch, and mace and fold the mixture into egg mixture, 1/4 at a time. In small bowl, combine the melted butter and vanilla ang grated lemon rind; add the mixture to the batter and then fold in blueberries. Sprinkle 2 buttered loaf pans with 1/4 c. almonds; transfer the batter to the pans and bake 350 for 40 to 50 min. Let loaves stand for 10 min.; invert on rack. Dust with confectioners' sugar.

Blueberry Loaf printer friendly version located here.
Click Back to return.