Impulsive Lemon Blueberry Bread

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Oddly enough, this recipe started with a hankering for chocolate. I din’t have any chocolate. Naturally, my next choice was bread. The search was on.

The result: Impulsive Blueberry Bread

This bread is intensely moist and I added more blueberries to make it extra juicy, and tasty.

Lemon Blueberry bread would make a great Saturday morning. It takes about 20 minutes to put everything together, an hour and a half to bake and thirty minutes to cool. So make it the night before and then have a sweet treat for breakfast. Don’t forget a cold glass of milk. A small piece is rich and thick enough to fill you up, but you will be thirsty.

No more blah blah, here is the recipe. I found it on RecipeZaar but made some changes.

Impulsive Lemon Blueberry Bread

What you need:

batter

  • 1 1/2 cup of flour
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 6 tablespoons of unsalted butter, softened
  • 1 cup of sugar (I used Splenda for my thigh’s sake)
  • 2 large eggs
  • 3 teaspoons of lemon juice (or 2 teaspoons of grated lemon rind, this is probably a better choice but I never have any and my bread tasted fine)
  • 1 teaspoon of vanilla extract
  • 1/2 cup of milk
  • 2 cups of blueberries, fresh or frozen

icing/glaze

  • 1/3 cup of powdered sugar (maybe a bit more)
  • 3 tablespoons of lemon juice

What to do:

  1. Preheat your oven to 325ºF.
  2. Grease one 8 1/2 x 4 1/2 loaf pan or two 5 1/2 x 2 1/2 loaf pans. Or you can line your pan(s) with parchment paper.
  3. Combine flour, baking powder and salt in a bowl and set aside.
  4. With your electric mixer, cream the butter and sugar until light and fluffy.
  5. Add one egg at a time and beat well after each addition.
  6. Add lemon juice(or grated rind) and vanilla extract.
  7. Add the flour mixture and milk, alternating a bit at a time.
  8. Fold 1 1/2 cup of blueberries.
  9. Pour the batter into your pan(s).
  10. Sprinkle your remaining blueberries on top. (this part is optional, you can just add 1 1/2 cups of blueberries or add all two cups to the mixture)
  11. Bake until an inserted toothpick comes out clean (about an hour and half)
  12. When your bread is close to being done start making the glaze/icing: Bring  powdered sugar and lemon juice to a boil and stir until the sugar dissolves. (you can do the same thing with granulated sugar)
  13. When your bread is done, pierce the bread all over with a fork or toothpick.
  14. Pour the mixture all over the bread.
  15. Let cool for about 30 minutes, if you can wait that long.
  16. Enjoy!!

Notes on this recipe:

  • The bread comes out more like a cake than bread. But who really cares, right?
  • If you don’t put the blueberries on top, the glaze might look prettier, but again, I don’t know if anyone cares about pretty when yummy is at stake.

Okay! Well, I was going to upload more pictures, but something is going wrong. Sorry!

Try to enjoy anyway.

-Sarah, One Curly Mama

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