I am so excited to share a family treat with you! This week my husband brought home a surprise from work. One of his co-workers gave him a bag of lemons from her tree, and I have been busy making delicious recipes utilizing these golden orbs of goodness. There were so many gorgeous lemons that I zested many of them and froze the zest for future recipes. I also juiced many of them and froze in ice cube trays, and then dumped in a gallon zip lock bag in the freezer. They will be perfect for lemonade and other treats this summer when we are out by the pool.
Remember last week’s recipe? The Pear Custard? I hope you made it, and loved it as much as we do. Since I had so many lemons, I made another custard with just a couple of changes. I added a tablespoon of fresh squeezed lemon juice, and I swapped out one of the teaspoons of vanilla for a teaspoon of lemon extract. I filled the pan with a single layer of fresh blueberries and sprinkled them generously with lemon zest. Make sure you only use the yellow part of the peel, as the white part can give a bitter edge. Follow the recipe the same as for the pear custard. It was delicious! We always chill ours before serving, and this lemon blueberry version was a hit! I hope you will try it.
So on to this week’s recipe. My sweetheart and I enjoyed this delicious Lemon Blueberry bread with our morning beverage, and it was delightful. So easy, and with a couple of tips to make it turn out perfect!
Before I start, I must say that I love coupons. I am sort of a freak about coupons. In your area, (if you live in the United States) I am sure you have a Michael’s, Joannes Fabrics, Hobby Lobby, or other craft and hobby store. They always have a 40% – 50% off coupon for a “regularly priced item” on their smart phone app. This is how I purchased the wonderful 4 loaf pan from Wilton. I love using the individual small loaves, because they are perfect for slicing, and I always have a loaf or two to share. It’s perfect.
Blueberries are absolutely fabulous right now at the grocery store. You will need at least 1 cup for this recipe, so a small carton will do. If you want to make the lemon blueberry custard also, grab a large package of them! You will also need 1 lemon for the custard, and 2 lemons for the lemon blueberry bread. Seriously, both these recipes are so easy, you may as well do them at the same time.
Here is what you will need for the lemon blueberry bread:
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2 cups of all-purpose flour
2 teaspoons baking powder
1/2 tsp salt
1/2 cup vegetable oil
2 tsp vanilla extract
2 eggs
1 cup granulated sugar
1 cup sour cream (or plain yogurt)
zest and juice of 1 lemon
Lemon glaze
2 tablespoons melted butter
2 tablespoons lemon juice
1 cup powdered sugar (may use more if you like glaze thicker)
1 teaspoon of lemon zest
1. Preheat the oven to 350 degrees. Use non-stick cooking spray on a 9×5 loaf pan, or spray a 4 mini loaf pan ( as pictured) and set this aside.
2. Rinse the blueberries and drain well in a strainer. Pour them out on a paper towel to absorb most of the water on the fruit. You want them moist, NOT wet! Place in a small bowl. Take 1 tablespoon of your flour and sprinkle over the blueberries, and gently toss them to coat. (This tip will keep the blueberries from sinking to the bottom of the loaf while baking!)
3. In a large bowl, put flour, baking powder, and salt. Whisk together. Set aside.
4. In a separate bowl, mix the oil, vanilla, eggs, sugar, sour cream, lemon zest and lemon juice.
5. Gently mix the wet ingredients into the dry ingredients just until moistened. DO NOT OVER MIX! (Over mixing will make the texture of your bread tough, instead of tender!)
6. Using a rubber spatula, gently fold in the blueberries.
7. Place batter into the pan you have chosen. A 9 x 5 pan will back for 50-60 minutes. Use a toothpick in the center of the bread to test for doneness. If the toothpick comes out clean, it is done! If you use the 4 mini loaf pan, test after 40 minutes. Mine took 50 minutes to cook!
8. Remove from oven and allow to rest for 15-20 minutes, then remove and allow to cool on a wire rack.
9. Once bread has cooled, mix together the lemon glaze, adjusting the amount of powdered sugar to make the glaze as thick as you like. Add the lemon zest to the glaze AFTER you have the glaze the desired consistency. You want to be able to drizzle the glaze, but still have it thick enough to set up on the bread!
This delicious bread is yummy in the morning with a cup of coffee or tea, and makes a wonderful gift loaf! I hope you enjoy making it, and I would love to hear your comments after you make it! I have also made this same recipe using orange instead of lemon, and fresh raspberries instead of the blueberries. Oh my! It’s a party in your mouth! See you next week! ~Ms. April
California Girl comments: Miss April inspired me this week for the alcohol pairing with this recipe. She photographed the lemon blueberry bread with a cup of coffee. That got me to thinking: Coffee → Alcohol → Baileys! Skip the cream in your coffee, half the sugar or sweetener and add a great big measure of Baileys to your cup. With Miss April’s blueberry and lemon loaf and this coffee, even a Monday morning will be a good one. You’re Welcome.
