Cook This: Strawberry Buttermilk Bread
It’s strawberry season (finally!) and I overbought in all my excitement and needed to bake something with the leftovers from just popping them into my mouth in all their fresh glory. Since these strawberries were already pretty sweet I was trying to find a recipe that didn’t have a ton of sugar in it–most of them had at least a cup!
And then I found this fabulous recipe on Five and Spice’s blog, which only called for a 1/3 cup of sugar. It turns out that may not have been enough, so I would probably suggest putting in 1/2 cup when all is said and done. But it had other wonderful ingredients, including buttermilk and lavender! I changed things around a little more and came up with this version below. Enjoy!
Strawberry Buttermilk Bread
2 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon salt
1/3 – 1/2 cup sugar
1 teaspoon lavender leaves or flowers (dried or fresh)
2 cups sliced strawberries (tops removed and berries cut into quarters)
1/4 cup canola oil (or another neutral flavored oil)
2 large eggs
1 teaspoon vanilla extract
zest of 1/2 a lemon
1 cup of buttermilk (if you don’t have buttermilk, you can add a teaspoon of white vinegar to a cup of milk and let it stand for 10 minutes. Then use this soured milk in place of buttermilk)
Preheat your oven to 375F, and grease a 9-inch loaf pan.
In a large mixing bowl, stir together the dry ingredients: flour, baking powder and soda, salt, sugar, and lavender.
In a smaller bowl, whisk together the oil and eggs until mixed well. Then, whisk in the vanilla, lemon zest, and buttermilk and stir until smooth.
Add the wet mixture to the dry mixture and stir gently together with a spatula or wooden spoon. Don’t blend together completely; leave some patches of dry ingredients.
Pour the strawberries on top and stir until everything is just blended together–don’t overmix. Then pour the batter into the greased loaf pan and bake for about 40 minutes, or until it is golden brown on top and a cake tester inserted in the middle comes out clean. Mine puffed up a lot in the oven, so don’t be alarmed!
Let the cake to cool in the pan for about 10 minutes and then dig in. I love Five and Spice’s suggestion to eat it with a dollop of creme fraiche, yogurt, or lemon curd! Obviously, whipped cream or mascarpone would also be delicious.