Blossoms abound and I can't accurately express in words how beautiful the city looks at the moment. Lilacs are perhaps my favorite spring flower, in part because they burst onto the scene so early and serve as a harbinger for the new season. My only issue with these beauties--so delicate and fragrant!--is that their bloom is so heartbreakingly brief. I recently learned (among many fun facts) that the flower is edible and jumped to make something with the glorious bounty while supplies last.
This bread should probably be called a cake but the English major in me couldn't pass up on the opportunity for some alliteration. To be honest, I'm not 100% sure how much flavor the lilacs really add. The flower itself is quite bitter and nowhere near as delicious as it smells. For the bread, I added the flowers both in the batter and with blackberries and sugar to make a glaze. The taste of the flower was somewhat noticeable in the glaze but quite subtle. Overall, I would say that this bread would still be a knockout without the blossoms, though the flowers do make a lovely garnish and perhaps add some fiber?
The bread freezes quite well, so I look forward to enjoying sweet notes of lilac after the bloom has passed. Also, getting pretty excited for the lavender and roses up next!
Adapted from our Raspberry Poppyseed Coconut Loaf
1/4 cup extra-virgin coconut oil, melted
1 C shredded coconut
1/2 C sugar (I used raw turbinado)
3/4 C all-purpose flour
1 C spelt flour
1 tsp cardamom
1.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 faux egg
1 C coconut milk
1 tsp vanilla extract
1 C blackberries
3/4 - 1 C lilac blossoms
1/4 C blackberries
1/2 C lilac blossoms
3 Tbsp water (or you can use extra coconut milk here)
1 Tbsp raw turbinado sugar
2 Tbsp all purpose flour
In a saucepan over low heat, melt coconut oil and whisk in coconut milk and vanilla.
In a mixing bowl, add coconut, sugar, flour, cardamom, baking powder, baking soda, and salt. In another bowl, make the faux egg (combining flax seed and water) and then whisk in wet mixture (coconut oil, coconut milk, and vanilla). Mix together wet and dry ingredients and then stir in blackberries and lilacs. Transfer dough into a greased bread pan and bake at 350 degrees for about 45-50 minutes.
For the glaze, heat the blackberries and lilacs with water in a sauce pan over medium-low heat for about 5 minutes (until berries are somewhat broken down and mixture is hot). Remove from heat and add the sugar and flour. Spread glaze on top of cooled loaf.