BLUEBERRY LEMON BREAD WITH LEMON GLAZE

Blueberry Lemon Bread

Image

We are on fruits and veggies overload (’tis the season).

So in thinking of fresh new things to make with fresh veggies and fruits before they rot in my awesome Bolga Baskets, I went to consult the greats on my kitchen bookshelf; My crush, Tom Douglas, my beloved, Martha Stewart, The Old Farmer’s Almanac and Country Living Magazine.

So which recipe did I use? A compilation or messy mess that turned out to be my very own creation, purely out of necessity.  Quick tip and note to self: Read recipes, do inventory, go shopping and be ready. I neither had buttermilk nor enough butter, lemons, etc. etc. and etc.

Here’s my version which (if I do say so myself) turned out amazing!

To make four small loaves or 2 8 x4 loaf pans I did this.

BLUEBERRY LEMON BREAD WITH LEMON GLAZE

INGREDIENTS:

1 !!!ENTIRE!!!! stick of butter melted and let it cool.

1/3 cup of cream cheese room temperature

2 cups sugar

4 eggs room temperature

2 lemons juiced (not like MLB players… har har!)

3 cups all-purpose flour

2 teaspoons baking powder

1 Tsp baking soda

1 tsp salt

1 cup coconut milk or use regular milk or that dreaded buttermilk

4 tablespoons lemon zest and I saved some for the glaze

2 cups super fresh farmers market blueberries. I’m sure this recipe will work with any berry.

GLAZE:

1 cup confectioner’s sugar

1 tequila shot of lemon juice (I used Italian Volcano 100% Organic Lemon Juice from a bottle! but you can use anything I’m sure)

Image

Directions:

  1. Preheat oven at 350 degree F (175 C ) Prepare loaf pans with butter and flour or line or spray with cooking spray. It all works.
  2. Zest two lemons into a small bowl. Slice naked lemons and juice into a strainer to avoid the pesky seeds. Set aside.
  3. In medium bowl mix all dry ingredients; Flour, baking powder, baking soda and salt. Set aside ……Save a tablespoon of dry mixture and shake it into the blueberries until coated.
  4. So now you have a medium bowl with flour mixture, a small bowl of washed and towel padded blueberries that have been coated with flour mixture, zest bowl and juice bowl.
  5. In a large bowl (KitchenAid or hand mixers work too), cream the butter, cream cheese and sugar until light and fluffy.
  6. Add eggs one by one and beat well then mix in lemon juice beating for another 2 minutes.
  7. Add the flour mixture alternating with the milk on slower speed. Once it is all wet run it on a higher speed for about 2 minutes to fluff it up a bit.
  8. Add lemon zest on low speed for a bit, just to mix.
  9. Remove bowl from mixer and with a spoon gently fold in blueberries.
  10. Pour evenly into prepared pans. ((((NOTE: if you don’t want to use glaze this is the moment to sprinkle with hard raw sugar I use Torbinado (my fav)…))))Image
  11. Put in oven and bake for 1 hour for the large loaves and 45 minutes for the small loaves. Check with the baking stick if it comes out clean ..yaddy yadda… it’s done.
  12. Turn over on a cooling rack and cool for about five minutes and then drizzle glaze and let cool for 30 minutes before wrapping with pretty paper or just eat it!

Image

Advertisements

Zucchini Bread with Lemon Curd Cream Cheese topping

It’s summer time and EVERYBODY in the Pacific Northwest has zucchini. So here is they way we enjoy it for months. Ingredients: 4 eggs 1 cup vegetable oil 2 cups white sugar 3 cups grated zucchini (I used a huge zucchini from our garden) 2 teaspoons vanilla extract 2 cups all-purpose flour 1/4 cup rolled […]