August 12, 2010

Lemon Blueberry Bread

I whipped up this delicious bread and I think it will be a big hit with JJ, who has been on a huge blueberry kick lately The recipe comes from the Joy of Baking website and it was very easy to follow. On the website you will find a extra step that calls for a glaze for the bread, I decided to skip this step, so that part of the recipe is not listed below.
Here's my take on the Lemon Blueberry Bread Loaf:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature

3/4 cup granulated white sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1 tablespoon grated lemon zest

1/2 cup milk

1 cup fresh blueberries

Preheat oven to 350 degrees F 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 loaf pan (9 x 5 x 3 inch).

In a separate bowl, whisk together the flour, baking powder and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened. Add the sugar and continue to beat until light and fluffy. 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 and lemon zest. 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.
Ta-Dah - now I think a slice of this bread would be a great way to start your day - Enjoy!

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