Sunday, June 7, 2009
Lemon Blueberry Bread
Well it looks as if it's finally blueberry season. The supermarkets here have lots of blueberries and all at reasonable prices. I love anything with blueberries and this bread is no exception. Although it is really more like a cake. It's very moist and lemony too! I found this on allrecipes.
Did everyone have a nice weekend? I went to my niece's baby shower. I have not been to one in many years and would you believe I had been invited to 2 on the same afternoon? Very strange!!! Of course I attended my niece's. I had forgotten how much fun a baby shower can be. We played baby shower games and I even won one!!!! It was a blind taste test where you had to guess what each baby food was after you tasted it! The girl conducting this test was amazed that I guessed what each food was. She wanted to know how I knew that right away!!! Dare I say cause I am a foodie -- no! I just told her my youngest was 10 so I could remember quite well. Strange because I can't remember much of anything else these days unless it is written down!
1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts (I omitted these)
1 cup fresh or frozen blueberries
2 tablespoons lemon juice
1/4 cup white sugar
Preheat oven to 350 degrees F. Lightly grease an 8x4 inch loaf pan.
In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts and blueberries. Pour batter into prepared pan.
Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice with 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack. (Cake can also be served without glaze, it's great just plain, too!)