Blueberry Bread

I’ve been really into lemons lately- tea with lemon, lemon salad dressing, lemon zest on pasta, lemon scented candles, the list goes on. It seemed only natural to have a craving for a lemon-related dessert. I’ve also been into breakfast smoothies for a while, so I had a ton of frozen fruit in my freezer and decided to search the web for a recipe that would combine the two. After a bunch of searching, I found a few recipes I liked, then combined the best of each of them in this delicious  blueberry lemon bread. And, since we were spending Saturday night in, it seemed like an appropriate time to try it! I tend to go overboard when I bake, and this was no exception. I doubled the recipe to make two loaves, and it was simple enough that there weren’t any issues with doing the batter for both at one time. The other wonderful thing about this recipe is that it can easily be done in regular mixing bowls by hand, without dragging out the mixmaster, because who wants to clean that thing?!

 

Blueberry Lemon Bread

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1 lemon
1 tablespoon icing sugar
3/4 cup white sugar
1/4 cup melted butter
2 eggs
1/4 cup fat free sour cream
1/3 cup 2% milk
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups frozen blueberries

  1. Grate the zest from the lemon into a bowl.  Cut the lemon in half, and squeeze the juice from both halves, or use the equivalent of one lemon’s worth of lemon juice from a bottle (less messy and no need to pick out the seeds!). Whisk together approximately 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the icing sugar in a small bowl. Set aside to use after the loaf is baked as a drizzle.
  2. Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk and set aside.
  3. Mix together the flour, baking powder, and salt in a separate large bowl. Remove about 2- 2.5 tablespoons of this mixture and set aside. Pour the milk mixture in and stir the batter just until combined.
  4. Toss the blueberries in the 2 tablespoons of flour mixture that you set aside, until coated. Fold this into the batter. Note that the blueberries will likely turn the batter purple- I was worried about this when I saw the results, but the purple lessened during the baking process.
  5. Pour the batter into a greased loaf pan, and bake at 350 for approximately  60 minutes, until a toothpick comes out clean.
  6. Remove from oven, and drizzle with lemon-sugar mixture and let cool slightly before removing from pan.

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