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
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:
- 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
- 1/3 cup of powdered sugar (maybe a bit more)
- 3 tablespoons of lemon juice
What to do:
- Preheat your oven to 325ºF.
- 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.
- Combine flour, baking powder and salt in a bowl and set aside.
- With your electric mixer, cream the butter and sugar until light and fluffy.
- Add one egg at a time and beat well after each addition.
- Add lemon juice(or grated rind) and vanilla extract.
- Add the flour mixture and milk, alternating a bit at a time.
- Fold 1 1/2 cup of blueberries.
- Pour the batter into your pan(s).
- 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)
- Bake until an inserted toothpick comes out clean (about an hour and half)
- 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)
- When your bread is done, pierce the bread all over with a fork or toothpick.
- Pour the mixture all over the bread.
- Let cool for about 30 minutes, if you can wait that long.
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