This Blueberry Apricot Coulis loaf does not use a binding liquid like milk, yogurt, or sour cream. The loaf is dense and the moist parts are from the fruits so a perfect balance.
I declare this my summertime dream loaf!
I love everything about this blueberry apricot coulis loaf – the flavours, textures, and colours of the blueberries and jammy apricot coulis in each bite. This was my first time baking with coulis inside the loaf and I wasn’t sure if it will be absorbed by the batter during the baking process. Love how it turned out; Jammy!
So what is a coulis? A coulis is a thick sauce made from vegetables or fruit. This apricot coulis was cooked on low-medium heat for the apricot and sugar to be reduced into a thick jam or gel consistency; a thick sauce!
I love using frozen blueberries for baking blueberry loaves. As you can see the blueberries in the pictures are darker in colour than the ones I used to buy. It’s great to experiment with different blueberries for how they bake. These blueberries have thicker outer skin so I actually kind that they do not bleed into the batter as much and they hold their shape better!
Blueberry Apricot Coulis Loaf
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup regular butter, softened
- 1 1/4 cups sugar
- 4 eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 1/2 cups flour
- 1 cup frozen blueberries
Apricot Coulis (Makes x3 more than needed for loaf)
- 4 ripe apricots, diced
- 1/3 cup sugar
Instructions
- In a large mixing bowl, or electric stand mixer, beat butter and sugar for approximately 2 minutes until slightly airy (lighter in colour).
- Add eggs and vanilla extract, mix until blended.
- Add dry ingredients, mix until fully combined.
- In a large bowl, add 1 Tbsp of flour and mix in the frozen blueberries with a spoon until the berries are lightly coated.
- Fold the lightly flour-coated blueberries into the batter.
- Lightly grease a loaf pan and lightly dust the loaf pan with flour.
- Add 1/3 of the batter evenly into the loaf pan. The batter will be slightly stiffer to work with from the cold temperature of the frozen blueberries. In spoonfuls, drop chilled apricot coulis over the layer of batter. See my pictures.
- Add 1/3 more of the batter evenly into the loaf pan. You may want to do spoonfuls into the pan and gently spread, as the batter is not as runny and harder to spread.
- Add one more layer of apricot coulis evenly over the second layer of batter.
- Add remaining batter evenly to cover the apricot coulis.
- Bake at 350 F for 60-90 minutes with remaining 20 minutes covered with tin foil to avoid over-baking the top of the loaf. The toothpick test should come out clean in the middle of the loaf. Cool completely, preferably overnight, before slicing. Enjoy!!
Apricot Coulis (Make in advance as it needs to be chilled before use)
- Mince the pitted and halved apricots and put into a small saucepan.
- On low-medium heat, add sugar cook the apricot for 10-15 minutes until the sauce has thickened into a jam/gel consistency. The apricot pieces should be softened and looking slightly transparent. Cool completely and refrigerate until chilled.
If you love baking loaves, search on my website for other beautiful loaves! Go to my Recipeinnumbers.com and you will see the search bar. Search for example “blueberry loaf” and you will find results like my Blueberry Banana Crumble Loaf!
For more baking and cooking inspiration, visit my Instagram page Recipeinnumbers! Plus good tunes! 🙂 See you there!
