Layered Loaves - all your favorites, in one slice!

(Layered Lemon Poppy Seed, Banana Nut, Blueberry Buckle loaves, with crumble topping - recipes in post)

I first had the idea for layered loaves about a year ago, and I have no clue why it took me so long to bring it into a reality. As some of you may remember, I'm a big fan of lemon poppy seed bread. I'm also a big fan of blueberries, banana nut bread, crumble toppings... and most of all, I love these things in combination.

Looking over some of my favorite recipes, I noticed the similarities they shared in bake time and temperature, and all of a sudden the stars began to align - what if I put them in the same pan?

I'm not suggesting I'm a genius, I'm just sayin'...

The first loaf is a lemon poppy seed bread, beneath sweet blueberry buckle and almond streusel topping. The second is my moist banana bread, layered the same way. Of course, you could do this with any loaves you like, from pound cakes to coffee cakes. Whichever flavors are your favorites, any combination will due. (Just be sure if you're using a particularly heavy loaf, like banana nut, to layer that on the bottom).

I had the forethought to cut the recipes slightly, as making more than one flavor might over-fill the pans. I made only 2/3rds of a batch of the primary flavors (lemon poppy seed and banana nut), and a 1/2 batch of the secondary flavor (blueberry buckle).

As you can see from the height of my loaves, I was in no danger of overflowing the pans.
I've included the full recipes here, except for the buckle which is still halved (you can easily double it, if you like). If you're afraid your batter is too much for the pan you're using, it can simply be spooned off into a muffin tin. Not enough for a whole muffin? Why not layer it!

I'm just sayin'...

If you've never had a blueberry buckle, it's basically a coffee cake - a dense batter, thickly laden with blueberries and topped with streusel - and is an absolute gem to any blueberry lover.  Supposedly it got its name from the way the batter sinks down, causing the topping to 'buckle', but I prefer to think it refers to the effect it has on your knees when you take your first bite... or the impact it has on your belt once you've finished the whole cake. Perhaps it would be more aptly titled the 'un'buckle.

Lemon Poppy Seed Loaf
(Recipe adapted from Rose Levy Berenbaum's 'The Cake Bible')
Makes one 9x5 inch loaf

3 TBSP milk, room temperature
2 large eggs, room temperature
2 tsp. vanilla extract
1 1/2 cups sifted cake flour (150 grams - if going by volume, measure loosely after sifting)
3/4 cup granulated sugar
3/4 cup baking powder
1/4 tsp. kosher salt
1 TBSP fresh grated lemon zest
3 TBSP poppy seeds
12 TBSP (1 1/2 sticks) unsalted butter, softened

Lemon Syrup (for brushing the loaf)
1/4 cup + 2 TBSP granulated sugar
1/4 cup fresh lemon juice

Method
Preheat oven to 350f. (180c.) - Grease a 9x5 inch loaf pan (or fluted tube pan) and set aside.

In a small bowl, whisk together the milk, eggs, and vanilla. Set aside.

In a large bowl or the bowl of your stand mixer, sift together the flour, sugar, baking powder, and salt. Stir in the lemon zest and poppy seeds.
Add the butter and half of the egg mixture. Beat on low speed until everything is combined, then increase the speed to medium and continue to mix for one minute. You want to develop some structure, so don't worry about over-mixing.
Gradually add the rest of the egg mixture, and continue to beat for another 30 seconds to 1 minute, scraping down the sides as needed.

Pour the batter into your prepared pan, tap flat against the counter to remove any pockets of air, and smooth the surface with a spatula.

(If making a layered loaf, make your second batter and pour it over this one. Top as you like, and bake.)

Bake on the middle rack for 50-60 minutes, or until a cake tester inserted in the center comes out clean. Let cool 20-30 minutes before removing from the pan.

Lemon Syrup
In a small sauce pan over medium heat, simmer the lemon juice and sugar until the sugar has dissolved completely. Brush this over the sides and bottom (and top, if not layering) of the loaf. Be generous, letting the syrup soak in and then brushing on more.

Let the loaf finish cooling (and soaking up the syrup) before slicing.

Banana Bread
(I don't know where this recipe first came from, but I've used it many times - it is my go-to banana bread)
Makes one 9x5 inch loaf

2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/4 tsp. nutmeg (optional)
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, softened
2 TBSP milk
1 tsp. vanilla extract
1 1/4 inch wedge of lemon, peeled
1 cup granulated sugar
3 medium bananas, very ripe or slightly over-ripe
1 cup nuts (walnuts, pecans...), chopped and toasted (optional, can substitute chocolate chips or other add-ins)

Method
Preheat oven to 350f. (180c.) - Grease a 9x5 inch loaf pan and set aside.

Into a large bowl, sift the flour, baking powder, baking soda, salt, and nutmeg (if using) - set aside.

Put eggs, butter, milk, vanilla, lemon, and sugar into a blender. Cover and mix until smooth. Add bananas and blend again, until smooth.
Stir in the nuts (and/or any other add-ins), then pour the wet over the dry. Fold gently, being sure to scrape the sides and bottom of the bowl, until all of the flour is just barely moistened.

Pour the batter into your prepared pan, tap flat against the counter to remove any pockets of air, and smooth the surface with a spatula.

(If making a layered loaf, make your second batter and pour it over this one. Top as you like, and bake.)

Bake on the middle rack for 50-60 minutes, or until a cake tester inserted in the center comes out clean. Let cool 20-30 minutes before removing from the pan.

Blueberry Buckle with Crumble Topping
(Recipe very loosely adapted from Martha Stewart)
Makes enough to top 2 layered loaves, or can be doubled to make a full buckle in a 9 inch spring-form pan

1 cup + 1 TBSP all-purpose flour
1 tsp. baking powder
1/4 tsp. kosher salt
1/2 tsp. fresh lemon zest (or orange zest)
1/4 cup dried wild blueberries
3 TBSP unsalted butter, softened
1/4 cup + 2 TBSP granulated sugar
1 large egg, room temperature
1 tsp. vanilla extract
1/4 cup milk
2 cups blueberries, fresh or frozen

Crumble Topping
1/2 cup all-purpose flour (next time I will try 50/50 all-purpose and whole wheat)
1/2 cup + 2 TBSP dark brown sugar
2 TBSP granulated sugar
1 tsp. cinnamon
1/4 tsp. kosher salt
1/4 cup (1/2 stick) unsalted butter, cubed and softened
1 tsp. almond extract (optional, or other extract - orange would be nice)
1/2 cup sliced or slivered almonds, raw (optional)

Method

For the Crumble:
In a bowl, combine all ingredients except the almonds. Using your hands, cut and pinch the butter into the dry ingredients until it looks like lumpy wet sand. Mix in the almonds, if using, and set aside.
(Note: the crumble topping can be made ahead of time, and stored in an airtight container in the fridge for up to a couple of days in advance).

For the Buckle
Preheat oven to 350f. (180c.) - grease a 9x5 inch loaf pan (and prepare other batters, if layering) or double the recipe and lightly grease and flour a 9 inch spring-form pan, for a regular blueberry buckle.

Toss blueberries in 1 TBSP flour, to coat. This will help them be well distributed throughout the batter, and not bleed. Set aside.

Sift together the rest of the flour, baking powder, and salt. Stir in the lemon zest.

Finely chop the dried blueberries. Break them up with your fingers into the flour mixture, making sure they're well distributed and not clumped together.

In a large bowl, or the bowl of your stand mixer, cream together the butter and sugar until smooth and fluffy. Add the egg, and beat until pale.
Add one third of the flour mixture, and beat until just moistened. Pour in half of the milk, then another third of flour, and mix to combine. Add the remaining milk and flour, and mix until just incorporated. Scrape down the sides of the bowl as needed.

Gently fold the blueberries into the batter.

Pour the batter into your prepared pan, tap flat against the counter to remove any pockets of air, and smooth the surface with a spatula.

(If making a layered loaf, divide batter in half and pour over your other flavors (or use this as a base for other flavors). Top with crumble and bake.)

Bake on the middle rack for 50-60 minutes, or until a cake tester inserted in the center comes out clean. Let cool 20-30 minutes before removing from the pan.