I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Friday, March 11, 2016

Blueberry Lemon Bread

I like making this bread anytime of the year, but it's especially good when it's blueberry season.  I like to make mini loafs and share them.

(makes 1 large loaf or 12 mini loafs)

*1/3 cup butter, melted
*1 cup granulated sugar
*1 large lemon
*2 eggs
*1 1/2 cups all purpose flour
*1 teaspoon baking powder
*1/2 teaspoon salt
*1/2 cup whole milk or heavy cream
*1 1/4 cups fresh blueberries
*1/2 cup walnuts or pecans, chopped
*1/8 cup granulated sugar

~Preheat oven to 350 degrees.
~Grease a loaf pan (bread pan) or mini loaf pans.
~Zest lemon and put into a small bowl.
~Squeeze lemon juice from lemon (about 4-5 tablespoons) and set aside.
~In a large bowl, beat the butter, 1 cup granulated sugar, 1/2 of the lemon juice, 1/2 of the lemon zest and eggs until creamy.
~Sift, flour, baking powder and salt into a small bowl.
~Combine dry ingredients into the egg mixture alternately with milk.
~Fold in blueberries and nuts.
~Pour into prepared loaf pan or mini loaf pans.
~Bake large loaf for 60-70 minutes or mini loaf pans for 35-40 minutes, or until a toothpick inserted comes out clean.
~Cool for 10 minutes before removing from pan.
~Continue cooling on wire rack.
~While bread is still cooling in the pan, whisk remaining lemon juice and remaining sugar and remaining lemon zest together.
~Once bread is removed from pans, but are still warm, drizzle lemon glaze of bread.

`Substitute fresh blueberries with frozen blueberries.  Do not thaw berries before adding them to the bread mixture.
`Substitute fresh blueberries with dried cranberries.

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