{recipe} lemon blueberry bread

We had plenty of rain this past weekend so I took advantage of us being forced indoors to do some baking. I also had plenty of babysitters since my mom and brothers stayed over, so I went thru my list of recipes to make and picked one that looked good at the moment.

I had all the ingredients for this bread and had just bought a giant container of fresh blueberries. I am loving blueberries right now and want to keep creating recipes for the rest of the summer. I’m already using blueberries a ton on a weekly basis when we make this fruit crisp and also adding them in our pancakes. But I wanted to make something different, something that can be easily packed in a picnic bag.

One thing I learned early on from making quick breads, that you must NOT over mix the batter or the bread will come out tougher or denser that it is meant to be. So now, I mix the batter very gently and do it to a minimum.

Lemon Blueberry Bread

Ingredients:

• 1/3 cup melted butter
• 3/4 cup white sugar
• 2 tablespoons freshly squeezed lemon juice
• 2 eggs
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 2 tablespoons grated lemon zest
• 1 cup fresh or frozen blueberries
• 2 tablespoons all-purpose flour

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter an 8×4 inch loaf pan, line the sides of the pan with the parchment paper.
3. In a mixing bowl, beat together butter, sugar, lemon juice and eggs.
4. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
5. In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
6. Fold in lemon zest, and blueberries into the batter. Pour batter into prepared pan.
7. Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan on a wire rack, about 40 minutes.

Recipe adapted from All Recipes

Notes:

I will try using coconut oil next time and substitute half of the flour with whole wheat pastry. I will also try using less sugar (since the fresh blueberries provide enough sweetness) and add raw sugar instead as a topping.