Lemon Blueberry Bread

2 Nov

I’m all pumpkined out. At least for this week. *grin* We needed something a little lighter, a little more refreshing, a little different.

Lemon blueberry bread. Perfect.

I like this recipe because it makes one loaf–so many make two and you just can’t halve them and get the same results. But that doesn’t mean I didn’t doctor it up. I used some wheat flour instead of all white, ditched some nuts that were called for, lowered the butter a smidge, halved the salt, and didn’t make a glaze that was supposed to be poured on top. Glazes are for cakes, and I wasn’t going for that. And this is just as delicious without the added sugar.

I also held 1/4 cup of the flour out of the batter, tossed it with the frozen blueberries, and then added the mixture all at once, at the end of the mixing time. Tossing your berries (or chocolate chips or any add-in to a bread recipe) with that last 1/4 cup of AP flour will keep those yummy bits from sinking to the bottom of the pan. Works for breads, cakes, muffins…whatever.

Everyone loved this. I’d be delighted to give credit to someone for the original recipe but, as with so many, I found it in a bunch of places online. So I’m not sure whose it really is. Anyway, it’s good. To make it, you’ll need:

5 tbsp unsalted butter, melted (I didn’t fully melt mine and it came out fine)

A scant 1 cup sugar

3 tbsp lemon juice

2 eggs

1/2 cup wheat or white-wheat flour

3/4 cup all-purpose flour, plus another 1/4 cup, reserved

1 tsp baking powder

1/4 tsp salt (omit if you’re using salted butter)

1/2 cup milk

2 tbsp lemon zest

1 cup frozen or fresh blueberries

Preheat your oven to 350 degrees and spray an 8 x 4 loaf pan with cooking spray (I use a Pyrex pan sprayed with spray for baking; it has flour in it).

In a large bowl, cream butter and sugar together until they’re fluffy. Beat in eggs and lemon juice. Combine the 2 1/4 cups of flours, baking powder, and salt, and beat those in alternately with the milk. Don’t overmix or you’ll get tough bread.

Gently toss together berries with the remaining 1/4 cup of flour. Stir that mixture and the lemon zest into the batter. Pour into a loaf pan, smooth the top (don’t smush it down), and bake about an hour, or until a toothpick comes out clean. Cool and enjoy.

 

Update: A few hours after this came out of the oven, I tried it again. It’s dense. I think that’s the wheat flour. So I’m editing this recipe to cut that down. Honestly, I think this one might be better with all AP flour, health be damned for once. Just a thought. -Kim

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One Response to “Lemon Blueberry Bread”

  1. Aviva Goldfarb November 2, 2010 at 2:08 pm #

    that looks so good!! We’re going to try it soon, love the combination of lemon & blueberries.

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