Blueberry-Juniper Rye Cake with Blueberry Curd
A unique and delicious cake with rye flour, spices, and whole blueberries, served with a tangy and gorgeous blueberry-lemon curd (Plus curd-making tips!).
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 1.5 cup dark (whole grain) rye flour
- 1 cup all purpose flour (preferably unbleached)
- 1.25 cup sugar
- 1 tbsp baking powder
- 1 tsp juniper berries (ground)
- 1 tsp cinnamon
- 1 cup unsalted butter (softened)
- 2 large eggs
- 1.5 cup blueberries
- 1 cup milk
- 2 tbsp sugar
- 2 tbsp water
- 1/2 tsp dried juniper berries (ground)
- 1/4 tsp cinnamon
- 1.5 cup blueberries
- 1/4 cup lemon juice
- 2 egg yolks
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup unsalted butter
- 2 tsp lemon zest
Instructions
- 1
Preheat the oven to 350°F (176°C).
- 2
In a large bowl, combine the flour, sugar, and baking powder. Cut in the butter with a pastry mixer. Stop once the butter has been cut into small pieces and the mixture looks like smallish crumbs.
- 3
Combine the milk and eggs and add them to the large bowl containing the flour mixture. Stir until the whole mixture is moist and just combined.
- 4
Add the blueberries to the batter and combine gently.
- 5
Pour the batter into a lightly greased or parchment paper-lined large loaf tin. You can also use two square or round cake tins, though make sure to adjust the cooking time (see Step 5).
- 6
Bake for 75-85 minutes, or until a toothpick can pierce the center of the cake and emerge dry. Prepare the glaze while the cake bakes.
- 7
Brush glaze over the finished cake as soon as it comes out of the oven. Use all of the glaze by allowing it to soak in and brushing it on in several coats.
- 8
Let the finished cake cool, ideally overnight, but for at least 2 hours.
- 9
Combine all of the glaze ingredients in a small saucepan and bring to a boil, then reduce to a low simmer. Simmer for 2 minutes then let the glaze stand for 10-15 minutes.
- 10
Pour the glaze through a small strainer or cheesecloth in order to filter out the cinnamon and juniper pieces. Set the syrupy glaze aside to use when the cake is done baking.
- 11
Place the blueberries and lemon juice in a small saucepan and heat on the stovetop over low heat, stirring frequently to break up the blueberries and avoid scorching. If you have trouble getting enough liquid to release at first, you can add a splash of water. Continue to cook and stir until all the berries have cooked and burst, leaving you with a thick sauce; about 5-7 minutes. Allow the mixture to cool while you prepare the other ingredients.
- 12
Combine all of the curd ingredients in a powerful high-speed blender and process for 5 minutes at the highest speed setting. (No high-speed blender? Check out the notes below for variations)
- 13
Allow the finished curd to cool slightly and open the blender carefully, then refrigerate for at least 1 hour.