Monday, May 2, 2016

Lemon Blueberry Bread

Two of our favorite flavors in all the world are lemon and blueberry.  So why not make some lemon blueberry bread?  No reason. 

 

Lemon Blueberry Bread

1/3 cup butter, melted (a little more than 6 Tablespoons)
1 cup sugar
3 Tablespoons lemons juice
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 Tablespoons lemon zest
1/2 cup chopped walnuts (optional)
1 cup fresh or thawed frozen blueberries

Glaze
2 Tablespoons lemon juice
1 Tablespoon butter, melted
1 cup powdered sugar
1 Tablespoon lemon zest (optional)

 

This recipe needed three lemons for enough juice.  I took the zest of all three and placed it on a plate.  Then I squeezed the juice in a bowl.

 

I had enough juice for the bread and the glaze and decided to add the extra Tablespoon of zest to the glaze, cause there is no such thing as too lemony. 

Pre heat the oven to 350°.  Spray a loaf pan with Pam and set aside.

 

Mix the melted butter and the sugar and stir, trying to dissolve as much sugar as possible.  Add the lemon juice and the eggs and stir some more. 

 

Add the flour, baking powder, salt, milk and zest.  Stir until combined.  Fold in the nuts, if you are using them, and the blueberries.  Scrape the batter into the prepared pan. 

 

Bake for 60 to 65 minutes, or until a toothpick comes out clean.  Let cool in the pan on a rack for 10 to 15 minutes.

 

Loosen the edges and then turn the pan over on the wire rack.  Place the loaf right side up and let cool for 15 more minutes while you prepare the glaze.

 

I had enough lemon juice left from the three lemons.  Add it to the melted butter and carefully mix in the powdered sugar.  Add the last Tablespoon of lemon zest , if you choose.

 

Place a sheet of waxed paper under the cooling rack to catch the drips.  Spoon the glaze over the warm loaf.  It should be sort of runny.  You will have enough to cover the top and run down the sides.  Lemony goodness for all!

 

Let the Lemon Blueberry Bread cool and the glaze firm up and then serve.   Just know that a giant scoop of ice cream would go great with this.  Not that you would do that, cause that would  be ridiculous!