Blueberry + Lemon Bread
This bread is exactly what you would expect spring to taste like...if you could taste it. Light in lemon flavor, with a hidden taste of butter and juicy blueberries, keeps the bread moist (sorry, but that's the best way to describe it) and flavorful. Now I personally enjoy lemon and wish it had more of the lemon flavor that I was hoping for, so after I removed the loaf from the pan, I brushed the top of the loaf with a mixture of fresh, squeezed lemon juice and powdered sugar to give it a tangy and sweet taste. I'm predicting after it sits overnight that it will be richer in flavor and yummier than ever.
UPDATE! LET IT SIT OVERNIGHT! MUCH RICHER IN FLAVOR! HOLY CANNOLI!
*Another great additive would be a cream cheese glaze on the top to bring a little sweetness to this delicious fruity bread.
Overall this bread is very good, easy to make, but it's lacking a little in the lemon flavor, in my opinion. I think next time I'll add just a bit of fresh lemon juice to the batter and boost the flavor.
Honestly, this bread makes me want to have a tea party like I used to have with my Oma when I was a little girl. It's the perfect snack or breakfast if you want something light to enjoy with your morning or afternoon cup of coffee. One thing for sure, this bread has me yearning for the springtime.
That's the word. Until next time.
-C
Prep: 30 minutes Bake: 60 minutes Cool: 10 minutes Makes: 1 loaf
Ingredients Needed
Nonstick baking spray
2cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. lemon zest
2 eggs, lightly beaten
1/2 cup milk
1/2 cup butter, melted
3/4 cup fresh blueberries
1. Preheat oven to 350 degrees. Coat the bottom and 1/2 inch up the sides of an 8.4 loaf pan with nonstick spray. In a large bowl stir together flour, sugar, baking powder, and salt. Stir in lemon zest. Make a well in the center of flour mixture.
2. Combine eggs, milk, and butter in a medium bowl. Add egg mixture to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Spoon batter in prepared loaf pan, spreading evenly.
3. Bake 60 to 70 minutes or until a toothpick inserted near the center comes out clean. If necessary to prevent over-browning, cover loosely with foil the last 15 minutes of baking.
4. Cook in pan on a wire rack 10 minutes. Remove from pan. Cool completely on rack.
Tip: For more lemon flavor, whisk a bit of fresh lemon juice into a cup of powdered sugar until it has a runny consistency. Then brush it over the warm loaf.
Recipe from The Magnolia Journal magazine.
UPDATE! LET IT SIT OVERNIGHT! MUCH RICHER IN FLAVOR! HOLY CANNOLI!
*Another great additive would be a cream cheese glaze on the top to bring a little sweetness to this delicious fruity bread.
Overall this bread is very good, easy to make, but it's lacking a little in the lemon flavor, in my opinion. I think next time I'll add just a bit of fresh lemon juice to the batter and boost the flavor.
Honestly, this bread makes me want to have a tea party like I used to have with my Oma when I was a little girl. It's the perfect snack or breakfast if you want something light to enjoy with your morning or afternoon cup of coffee. One thing for sure, this bread has me yearning for the springtime.
That's the word. Until next time.
-C
Blueberry + Lemon Bread
Prep: 30 minutes Bake: 60 minutes Cool: 10 minutes Makes: 1 loaf
Ingredients Needed
Nonstick baking spray
2cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. lemon zest
2 eggs, lightly beaten
1/2 cup milk
1/2 cup butter, melted
3/4 cup fresh blueberries
1. Preheat oven to 350 degrees. Coat the bottom and 1/2 inch up the sides of an 8.4 loaf pan with nonstick spray. In a large bowl stir together flour, sugar, baking powder, and salt. Stir in lemon zest. Make a well in the center of flour mixture.
2. Combine eggs, milk, and butter in a medium bowl. Add egg mixture to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Spoon batter in prepared loaf pan, spreading evenly.
3. Bake 60 to 70 minutes or until a toothpick inserted near the center comes out clean. If necessary to prevent over-browning, cover loosely with foil the last 15 minutes of baking.
4. Cook in pan on a wire rack 10 minutes. Remove from pan. Cool completely on rack.
Tip: For more lemon flavor, whisk a bit of fresh lemon juice into a cup of powdered sugar until it has a runny consistency. Then brush it over the warm loaf.
Recipe from The Magnolia Journal magazine.
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