(I know I’m a broken record, but – don’t forget to participate in our discussion of foodie elitism and revolution for a chance to win your own copy of an Inherit the Spoon favorite - comments close Sunday midnight!)
Perhaps, like me, you have spent the past week with this pie stuck in your head. Or maybe it was these waffles. Or perhaps you’ve had this galette in the back of your mind since you made it last summer? Whatever the reason, blueberry-sweetness and lemony-tartness have been preoccupying you. And friends, it’s time to do something about it.
Something quick, easy, relatively healthy, and not nearly as elegant as any of those yummies I mentioned. Sorry. But if it’s blueberries and lemon you’re after, this will get you there.
Or at least get you to the weekend. When you can make one of the aforementioned goodies. Because sometimes a craving resurfaces, no matter our best efforts and intentions.
Here’s to summer – and to the ones we can’t get out of our heads.
Sweet Buttermilk Soda Bread (with optional blueberries and lemon)
Remember the whole wheat soda bread? This is that, sort of, but sweetened and tweaked to blueberry-muffin-like deliciousness. It tastes great out of the oven, or the next morning for breakfast slathered with butter or ricotta or a dollop of creme fraiche. Buttermilk actually works really well with soda bread – the tang comes through nicely. For some crazy reason Kyle does not like blueberries – but omit the blueberries and the lemon zest/juice and you have here the mildly sweet buttermilk soda bread that I make pretty much all the time and that he will eat an entire loaf of on arriving home from work. When I make the plain version (without blueberries) I score it the way I do the whole wheat soda bread (see photo below) – the little wedges are something between a scone, and a muffin, and a true soda bread. With the blueberries and lemon, I don’t score it, because we want those berries to be moist, not crusty. Either way don’t forget the tablespoon of granulated sugar sprinkled over top before baking – it makes a sweet crunch over the whole thing that will keep you coming back for more!
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine-grain salt
2-3 tablespoons sugar (depending on my mood or what’s on hand, I use white and brown both regularly here)
1 cup buttermilk
1 lemon, zest and juice (~ 2 tablespoons juice)
1 cup blueberries (I use wild frozen, but fresh would be good too)
1 tablespoon granulated sugar, for top.
Preheat the oven to 400 F with a rack in the middle of the oven.
Mix together flours, soda, sugar, and salt. Make a well in the center and pour in the buttermilk. Mix together until it turns into a dough (less than a minute). Knead in the bowl just long enough for it to be cohesive (again, less than a minute). If the dough is still very sticky, add another tablespoon of flour. If it’s not holding together, add a splash more of buttermilk.
If you’re using them, carefully fold in the blueberries, lemon juice, and lemon zest – trying not to turn the whole thing purple. (You could alternately add the lemony parts with the buttermilk, if you plan ahead – they’ll mix through more easily that way).
Line baking sheet with parchment. Make dough into a round, score like a pizza if it’s plain, and dust the top with sugar.
Bake for about thirty minutes, or until the crust is formed and the bread baked through.
Like all good soda bread … I find this at its most delicious with a smear of butter ;)