Glazed Sweet Bread with Wineberry Filling
This is a versatile sweet bread that works well as a snack, a breakfast treat, or a dessert for company. The berries offer an enticing sweet and tart vibe, which adds to its appeal. We freeze 3 or 4 gallons of wineberries every summer so we can enjoy them throughout the year.
Yield: 1 loaf, serving 10 to 14.
Dough
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon soda
- 1 tablespoon sugar
- 1/2 cup chilled butter, chopped, and grated into bits
- 3 ounces cream cheese, chopped into pea-sized pieces
- 1/3 to 1/2 cup milk
Filling
- 1-1/3 cups fresh or frozen wineberries
- 1/4 cup sugar
Glaze
- 1/3 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon Fiori di Sicilia extract
Instructions
- Preheat oven to 450 F.
- In large bowl, combine dry ingredients.
- Using fingers, work in butter and cream cheese until well-combined, with lumps no larger than peas.
- Stir in 1/3 cup milk, mixing gently until all ingredients are moistened and dough comes together into a soft, cohesive mass. Use more milk if necessary.
- Place dough onto parchment paper, and pat into a rectangle about 12 by 18 inches.
- Place parchment paper on large baking sheet in oven.
- Spoon wineberries lengthwise down center of dough. Sprinkle sugar over berries.
- Fold sides of dough over berries, slightly overlapping in center. Cut 8 to 10 slits in top of dough to allow steam to escape.
- Bake at 450 F for 15 to 20 minutes until golden brown.
- Cool 10 minutes. While cooling, stir glaze ingredients until smooth. Once bread cools, spoon glaze over top.
Wineberry Clafoutis
I’m a little obsessed with wineberry pies and cobblers. However, after dining on Elaine’s wineberry clafoutis, that delightful dessert duo is now a tempting trio.
Yield: 8 servings.
- 1/2 stick butter
- 3 cups fresh wineberries
- 1/2 cup flour
- 1/2 cup sugar
- 1 tablespoon cornstarch
- Pinch of salt
- 3 large eggs
- 3/4 cup milk
- Flavoring of your choice; mine is 1 tablespoon rum, or 1/2 teaspoon each vanilla and almond extract.
Instructions
- Preheat oven to 350 F.
- Grease an 8-inch glass baking dish with butter. Spread berries into baking dish.
- Melt the remaining butter, then cool.
- In a food processor or blender, mix dry ingredients. Add eggs, milk, melted butter, and flavoring, and process until well-mixed. Mixture will be thin and frothy.
- Pour batter over berries. Bake uncovered for 40 minutes. Cool to room temperature to serve.
- Just before serving, sprinkle with powdered sugar, if desired.
