I'm usually a "chocolate" girl when it comes to dessert, but I'm also a sucker for the combination of blueberries and lemon. Recently, I made this loaf, and my husband said that it was the best thing I've ever baked. Pretty high praise! Give the recipe a try and let me know wheat you think.
- 1 1/2 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup melted butter
- 1 cup white sugar
- 2 eggs
- 1 tsp real vanilla
- zest of one lemon (approx. 2 tsp)
- juice from one lemon (approx. 2 Tbsp)
- 1/2 cup cream (you can use milk instead, but I like the richness of the cream)
- 1 cup fresh blueberries (cleaned and mixed with 1 Tbsp flour)
- 2 Tbsp melted butter
- 1/2 - 3/4 cups powered sugar
- juice from one lemon (approx. 2 Tbsp)
- 1/2 teaspoon real vanilla
- Line a loaf pan with parchment paper. (You can use butter to grease the pan, but the parchment paper makes it a lot easier to get it out of the pan in one piece.)
- Whisk the dry ingredients (flour, salt, and baking powder) together.
- In a separate large bowl, use an electric mixer to combine the butter, sugar, eggs, vanilla, lemon zest, and lemon juice. Once it is combined, start adding the cream and flour mixture -- alternating and adding a bit at a time. Don't overmix. You just want to incorporate all the ingredients.
- Gently fold in the flour coated blueberries.
- Pour batter into prepared pan, and bake for 55-65 minutes. Check readiness by inserting a toothpick into the centre of the loaf. It's done when it comes out clean.
- Cool bread in the pan for about 30 minutes, and move to a wire cooling set on a baking sheet covered with parchment paper. (The baking tray and parchment will catch the glaze that drips of the loaf and make clean up easier.)
- Prepare glaze by whisking ingredients together. Add 1/2 cup powered sugar, and add more until desired consistency is achieved.
- Poor glaze over the loaf, allow to set, and enjoy!
You may also be interested in trying this yummy cookie recipe:
Gina (aka East Coast Mommy)