Did I tell you I bought 5 lbs. of frozen blueberries at Costco a few weeks ago?
I follow America's Test Kitchen on Twitter and they tweeted a recipe for an amazing looking blueberry bundt cake. Mouthwatering pictures get me every time. I immediately knew I had to make it over the weekend.
I headed to Costo to get some fresh blueberries, but they were EXPENSIVE. No way was I going to spend that much. So, the next best thing . . . frozen berries came to mind. They had a giant 5 Lb. bag for $8 or $9 bucks. Way better deal at the time.
I got home and bad news . . . it was going to be a stormy weekend. There was no point in making a beautiful cake and not being able to photograph it, because it is gloomy outside.
By the time the weather was nice, I had already moved onto a different treat.
This delicious Blueberry Swirled Bread.
I used the same recipe from my Strawberry Swirled Lemon Poppy Seed Bread and used blueberry jam instead of strawberry and topped it with a delicious strawberry jam glaze instead of a lemon glaze.
Of course, it turned out delicious!
If you want your icing to get nice and crisp like on a donut, add meringue powder. My favorite little trick to the perfect icing.
Blueberry Swirled Quick Bread with Strawberry Glaze
1/4 c. unsalted butter, softened
3/4 c. sugar
1 egg white
1 tsp. vanilla extract
1 tsp. imitation lemon extract (or zest of 1 lemon), opt.
3/4 c. non-fat plain Greek yogurt
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/3 c. blueberry jam (store-bought or homemade)
1 c. powdered sugar
2 Tbl. strawberry jam
up to 1 Tbl. milk, as needed to reach desired consistency
1 tsp. meringue powder, opt. (this helps the icing harden)
Spread half of the batter into a 9x5-inch loaf pan. Top with blueberry jam, leaving a small border around the edge. Do no swirl the jam. Top with remaining batter and carefully spread out evenly. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then invert to a wire rack and cool completely. Meanwhile, make the glaze.
For the Strawberry Glaze: Combine all ingredients and mix until smooth and creamy, adding milk only if needed to reach a glaze consistency. Pour over cooled bread and allow to harden. If you are in a hurry, you can pour this over the warm bread.
Linked up at Weekend Potluck!