Blueberry-Juniper Rye Cake with Blueberry Curd

🧂 Ingredients

• 1.5 cups dark (whole grain) rye flour
• 1 cup all purpose flour

  preferably unbleached
• 1.25 cups sugar
• 1 tbsp baking powder
• 1 tsp juniper berries

  ground
• 1 tsp cinnamon
• 1 cup unsalted butter

  softened
• 2 large eggs
• 1.5 cups blueberries
• 1 cup milk
• 2 tbsp sugar
• 2 tbsp water
• 1/2 tsp dried juniper berries

  ground
• 1/4 tsp cinnamon
• 1.5 cups 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.

Nutrition Info