Blueberry-Lemon Bread
Ingredients
6 Tbs unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp lemon zest
1/2 cup buttermilk (or plain milk)
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 1/2 cups fresh blueberries, rinsed
1/3 cup granulated sugar
3 Tbs lemon juice
Step 1
Preheat oven to 325 degrees. Butter a loaf pan and set aside. In a mixer, beat the 1 cup of sugar and softened butter until light and fluffy. Add the eggs, one at a time, beating well after each egg. Then add the lemon zest.
Step 2
Step 3
Fold in the blueberries.
Step 4
Pour batter into buttered loaf pan, smooth out the top with a spatula.
Step 5
Bake at 325 degrees for 1 hour and 15 minutes, until toothpick inserted in the center comes out clean. Heat the remaining 1/3 cup of sugar and lemon juice until dissolved and pour over the hot loaf, serve warm.
5 comments:
Well, now that looks delicious! enjoy!
oh my goodness!!! that looks so yummy - we have a few quarts fresh blueberries so I am going to make it today!
also, when not in blueberry season, can you use frozen blueberries?
how do you get "printer friendly" versions of these recipes?
quick question...am I missing a step? I see where we go from the sugar/softened butter/eggs and lemon zest to the mixing of the buttermilk (or reg milk) w/the dry ingredients. When do we mix the two together? The recipe goes from the one with the lemon zest, to combining the dry w/buttermilk, then folding in the blueberries but when do we mix the two together?
In step two, you are adding the buttermilk and flour alternately INTO the creamed butter and eggs. :)
Post a Comment