Lemon Blueberry Bread

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I was taking inventory of the fridge last night and spotted some blueberries. They were a little on the tart side so weren’t big sellers in the snacking department this week. I thought of lemon blueberry bread.¬† However, earlier in the day I had cleaned the kitchen and the disposal was stinky. I threw in the last two lemons (that were starting to go soft) into the drain, which stunk (the situation that is, the sink smelled quite nice after sending the lemons through) because most lemon blueberry bread recipes I use call for fresh lemon juice and zest.

So I changed a recipe around a little to use some of this guy that I also found in the fridge.

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The bread turned out great. With most lemon breads that you pour a glaze over, it tastes better the second day, and we store ours wrapped and in the fridge for that. The bread is not exceptionally lemony, but you can taste the lemon. It is just right for breakfast, snack with a cup of tea, or a light dessert.

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Lemon Blueberry Bread 

Adapted from Joy of Baking.com

Ingredients:

  • 1 1/2 cups all purpose flour + 1 1/2 tablespoon (to coat blueberries)
  • 1 tsp baking powder
  • 1/4 teaspoon salt
  • 2 1/2 tbsp lemon juice (depending on your taste)
  • 1 1/2 cups fresh blueberries
  • 1 stick (1/2 cup) butter, room temperature
  • 3/4 cup sugar, plus 1-2 tbsp for sprinkling if your blueberries are tart
  • 2 large eggs
  • 2 tsp vanilla extra
  • 1/2 cup milk

For the glaze you’ll also need:

  • 3-4 tbsp sugar
  • 2 tbsp lemon juice

 

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit. Grease/spray 1 loaf pan or 3 mini loaf pans (or muffin tins or whatever your pleasure).
  2. Toss your blueberries with the 1 1/2 tablespoon of flour until coated (this is supposed to keep the blueberries from all sinking to the bottom of the bread and seems to work). In a small bowl mix together your flour, baking powder and salt.
  3. In your mixer, mix the butter and sugar until light and fluffy. Add in the eggs one at a time and then the vanilla and then the lemon juice, mixing and scraping as you go.
  4. With the mixer running alternate adding in the flour mixture and the milk in a until just combined – 1/3 flour mixture, 1/2 of the milk, 1/3 flour, 1/2 milk, last of the flour.
  5. Fold in the flour coated blueberries. Pour into the prepared loaf pan(s). Bake at 350 degrees Fahrenheit until a toothpick poked in the middle of the bread comes out clean (about 55 -60 minutes for full loaf, 35-45 minutes for the mini loaves). Take the loaves out of the oven and place on a wire rack in the pans.
  6. Stir up your glaze until the sugar dissolves. Poke holes in your loaves with a toothpick, skewer or similar and pour the glaze all over the top of the loaves (you may not need all of the glaze if you just have one larger loaf). Sprinkle the top with additional sugar if your blueberries were not too sweet. Let the bread cool for about 15 minutes in the pans and then turn out to the wire rack to cool completely.

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