Lisa Lamme’ from the Gypsy Kitchen
Makes 2 small loafs or 12 muffins
Light and flaky with a crunchy top. Bread is fabulous toasted
2 cups wild blueberries- frozen maybe used
½ cup of cold cubed unsalted butter
¾ cup of cake or pastry flour plus 2 tablespoons
1½ cups all purpose flour
½ cup of chopped walnuts -optional
¾ cup organic sugar
½ teaspoon of salt
Zest of two lemons
¾ teaspoon of fresh grated nutmeg
¾ cup of milk or cream
2 teaspoons of real vanilla extract
2 large eggs
4 teaspoons baking powder
Oil to lightly grease tins
Preheat oven to 400°
Oil tins
Toss blueberries in 2 tablespoons of cake flour in a bowl
Mix eggs, zest, milk, vanilla, nutmeg, salt and sugar in a bowl
Mix remaining flours together, add butter into dry ingredients and mix until you get a fine grain
Add baking powder to flour mixture
Add liquids to flour and mix 8-10 times
Add in berries and nuts mix 3-4times
Fill tins or loaf pans three quarters full
Bake 40-45 minutes for bread, 30-35 minutes for muffins. Test with a knife for dryness.
Remove from oven, un-mold from pans before cooling. Serve warm
Recipes From The Gypsy Kitchen 