Saturday, June 6, 2015

Lemon Blueberry Loaf

Lemon and blueberry are my favorite combination this time of the year. As you've noted in past recipes, I use these flavors in pies and other desserts regularly. Last year I even did a low-sugar breakfast bread for Mother's Day.

Julian's Zested Lemon and Blueberries
Today I'm making a lemon blueberry loaf that is fast and easy and is great at breakfast, with coffee anytime or as dessert. You could substitute Splenda Baking Blend for the sugar, just remember that to use half-cup of Splenda Sugar Blend in place of one cup of sugar. I list the glaze as optional, because the loaf is so delicious and sweet on its own, it really isn't required especially if you are using it as a breakfast bread. If you are serving it as dessert, then I would suggest including it along with a dollop of fresh blueberry sauce.

Ingredients (Makes One, 8" x 4" Standard Loaf)
Wet Ingredients Mixed and Ready
1/3 cup butter, softened
1 cup sugar
Juice of 1 lemon, about 3 tablespoons
2 eggs
1 1/2 cups AP flour
1 teaspoon baking powder
1 tsp salt
1/2 cup milk
Zest of one lemon, about 2 tablespoons grated
1/2 cup chopped walnuts (optional)
1 pint or about 1 cup fresh blueberries
1 tablespoon flour

Glaze  (optional)
2 tbs lemon juice
1/4 cup sugar

Julian's un-glazed Lemon Blueberry Loaf
Preheat oven to 350F. Spray your loaf pan with food release (Pam).  Alternatively you may rub the pan with butter, then dust lightly with flour.

In a large bowl of an electric mixer add the softened butter, and mix for 1 minute. Add the sugar and cream together until fluffy, another minute. Add the lemon juice and eggs and mix until combined.

Combine flour, baking powder, and salt; and mix or hand stir into egg mixture a little at a time, alternating dry mixture and milk. Toss the blueberries in one tablespoon flour (to ensure they do not fall to the bottom of the batter.) Fold in lemon zest, optional nuts and blueberries. Pour into prepared pan.

Bake in oven for 50 to 60 minutes or until a pick inserted into the center of the loaf comes out clean. Cool bread in pan for 10 minutes. Run a knife around the edge to loosen, then turn out onto rack to cool completely.

Glaze: Combine lemon juice and powdered sugar in a small bowl stirring until you reach the right consistency adding more sugar or water to your liking. Drizzle glaze over top of cooled loaf and let sit for 60 minutes until it begins to dry. Serve or store on your counter until ready to serve. Refrigerate if holding for more than 8 hours.

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