I love to bake and try new recipes, so I decided I'd bake a bread Sunday night and would have that for my breakfast for the week (along with some Bolthouse Farms Mocha Cappuccino and fruit). I came across a blueberry lemon bread recipe on one of my favorite baking sites and figured I'd give it a try, cause I love me some blueberries :-) The bread came out great and pretty much lasted me all week (it's Thursday and I have one tiny slice left, although that might get eaten tonight). I can even slice and bag it the night before so all I have to do it grab it on the way out.. This worked really good this week and was much more cost effective than grabbing breakfast out, not to mention the bread was delicious and crazy moist. I wonder what flavor I'll bake for next week.. Stay tuned to find out ;-)
Blueberry Lemon Bread Recipe:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
1 cup fresh blueberries
1/2 cup unsalted butter, room temperature
3/4 cup granulated white sugar
2 large eggs, room temperaure
1 teaspoon pure vanilla extract
1/2 cup milk
Lemon Glaze:
2 tablespoons granulated white sugar
1 tablespoon fresh lemon juice
Blueberry Lemon Bread/Cake: Preheat oven to 350 degrees and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a 9 inch loaf pan.
In a separate bowl, sift or whisk together the flour, baking powder, salt, and lemon zest. Remove 1 tablespoon of the flour mixture and toss with blueberries in a separate bowl (this will help prevent the blueberries from sinking to the bottom of the pan during baking but don’t be upset if they still sink, sometimes they’re just too heavy).
In another bowl beat the butter until softened (about 1 minute) with a hand mixer. Add the sugar and continue to beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Lemon Glaze: In a small microwaveable bowl, stir the sugar with the lemon juice. Place in the microwave for about 30 seconds or just until sugar has dissolved.
When the bread is done, pierce the top of the hot loaf with a fork or toothpick and then brush or spoon the hot lemon glaze on top. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely.
Enjoy!!
Recipe from www.joyofbaking.com
