The white chocolate ganache that glazes this classic loaf is a nice departure from the more traditional icing sugar glaze usually found on tea loaves. Our technique of layering the frozen blueberries keeps them from dyeing the batter purple, making each slice a delicious contrast of moist cake and juicy berries.
- Portion size 24 servings
- Credits : Canadian Living Magazine
Ingredients
White Chocolate Lime Glaze:
Method
In bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Whisk together flour, lime zest, baking powder and salt; stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Stir in lime juice.Divide one-third of the batter between two greased 8- x 4-inch (1.5 L) loaf pans. Divide 1 cup of the blueberries over top. Repeat layers once. Spread remaining batter over top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes. Transfer to racks set over baking sheets or waxed paper.
White Chocolate Lime Glaze: In heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate with cream, stirring occasionally, until smooth. Stir in lime zest. Pour over warm loaves; let cool. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or overwrap in foil and freeze for up to 1 month.)
Nutritional facts Per slice: about
- Fibre 1 g
- Sodium 208 mg
- Sugars 27 g
- Protein 4 g
- Calories 305.0
- Total fat 14 g
- Potassium 106 mg
- Cholesterol 56 mg
- Saturated fat 9 g
- Total carbohydrate 41 g
%RDI
- Iron 7.0
- Folate 19.0
- Calcium 6.0
- Vitamin A 9.0
- Vitamin C 3.0
