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Donal Skehan
Blueberry & Vanilla Breakfast Loaf | DonalSkehan.com
  • desserts-baking

Blueberry & Vanilla Breakfast Loaf

May 23

For a sweet start to Saturday try my Blueberry & Vanilla Breakfast Loaf – it’s got integrity from a dense batter that features polenta and ground almonds and really any fruit could be folded through. Top with the simple icing I’ve suggested or slice and serve with a dollop of Irish yoghurt- I love Velvet Cloud, a creamy sheeps milk yoghurt from Co. Mayo.

  • serves Serves 8
  • time 120mins

Method

  1. 1. Preheat the oven to 200°C/180˚C fan/400°F/Gas Mark 6. Grease and line a 23 x 12 cm (9 x 5 inch) loaf tin with parchment paper.
  2. 2. To make the batter, beat the butter and sugar in a mixing bowl or stand mixer until pale and fluffy. Add the eggs one at a time, beating well after each addition.
  3. 3. Combine the flour, ground almonds, polenta, baking powder and salt. Using a spatula, fold this into the batter with the milk until just combined.
  4. 4. Add the vanilla, lemon zest, blueberries and fold through.
  5. 5. Pour the batter into the prepared loaf tin and place in the middle of the oven to bake for 30 minutes. Bake for a further hour at 160°C/fan 140°C/32o°F/Gas Mark 3. When 30 minutes of the bake time remains, cover with foil to avoid over browning. Ensure the loaf is cooked by inserting a skewer and checking it comes out clean.
  6. 6. Remove from the oven and allow to cool slightly before transferring to a wire rack to cool completely.
  7. 7. While the loaf cools, whisk together the icing sugar and milk in a small bowl. Once the loaf is cooled completely, pour the glaze over and allow to set before slicing and serving.

Ingredients

9 oz butter, at room temperature

9 oz caster sugar

3 large free range eggs

5 oz plain flour

5 oz ground almonds

5 oz fine polenta

1 heaped tsp baking powder

1 heaped tsp sea salt

3 tbsp milk

2 tsp vanilla bean paste

Zest of two lemons

7 oz blueberries

 

For the topping:

5 oz icing sugar

2 tbsp milk

250g butter, at room temperature

250g caster sugar

3 large free range eggs

150g plain flour

150g ground almonds

150g fine polenta

1 heaped tsp baking powder

1 heaped tsp sea salt

3 tbsp milk

2 tsp vanilla bean paste

Zest of two lemons

200g blueberries

 

For the topping:

150g icing sugar

2 tbsp milk

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