Delicious Lemon Blueberry Bread

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This past Friday while Myke was at church, I decided to attempt to bake a bread. I went to where everyone else goes-Pinterest! While I did find it on Pinterest, the original post was on the blog A Healthy Life for Me. After I read the post, I looked at her other posts and she has some great posts with a ton of recipes, fitness, and gardening. I don’t have a garden, but I hope to one day, so that’s always fun to read up on. Amy-when people ask me where I got it, I send them your way! This would be a great breakfast item, brunch, afternoon tea, and I think it could even pass as dessert.

Notes:

I almost didn’t do the glaze at the end, but I’m so glad I did-don’t skip on it!

I let it sit in the fridge overnight and I feel like the glaze was more absorbed that way.

She says to bake the bread for 1 hour, since I don’t really trust my oven, I put it in for 45 minutes and checked it and it was perfect.

Bread:

1½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 tablespoon grated lemon zest

1 cup fresh blueberries

½ cup unsalted butter, room temperature

¾ cup granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

½ cup milk
Glaze:

2 tablespoons granulated white sugar

1 tablespoon fresh lemon juice

Powdered sugar for dusting

Instructions:

Heat oven to 350 degrees and spray loaf pan with baking spray.

In a large bowl blend four, baking powder, salt and lemon zest.

In a small bowl place blueberries and 1 tablespoon of flour, stir to coat blueberries (I just learned this on this recipe and it blew my mind how well it worked).

In mixing bowl blend butter and add sugar, then add eggs one at a time and then vanilla.

While mixer is running, alternate between adding flour mixture and milk, ending with flour.

Scrape down sides and gently add ½ of the blueberries to mixing bowl and blend by hand.

Pour batter into prepared loaf pan and pour remaining blueberries over top gently smoothing into batter.

Place in oven for one hour.

 

 

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