July 11, 2008
Lemon loaves and cakes are among my favourite desserts, so I decided to prepare the lemon bread recipe I like best. However, I soon discovered I seriously misplaced the cookbook the recipe exists in. I opted to give another recipe a try, and this one is as good as the other one I know and love (and lost).
The recipe is just for a lemon loaf, but I wanted to make it a bit more dynamic, so I added a whole of of blueberries to it. Lemon loaf without blueberries is great. Lemon loaf with blueberries is even better! My favourite part of this loaf is the glaze, and I wouldn’t do without it. I like my glaze a bit tarter, so I added some extra lemon juice to the mixture.
The resulting bread is excellent. Wonderfully moist, with light lemon flavour and blueberry bursts. It’s simple to prepare, and I love it.
Blueberry Lemon Loaf with Lemon Glaze
adapted from Grandma’s Touch
1/2 cup butter
1 cup granulated sugar
1 1/2 cups flour
1 tsp baking powder
1/8 teaspoon salt
2 tbsp grated lemon rind (I probably added about 3 tbsp)
1/2 cup milk
1 1/2 cups blueberries, lightly tossed in flour (I used almost 2 cups)
3 tbsp granulated sugar
3 tbsp fresh lemon juice
1. Cream butter. Gradually blend in sugar and eggs. Beat until light and fluffy.
2. In a separate bowl, blend together flour, baking powder, salt and lemon rind.
3. Add dry ingredients to creamed mixture alternately with milk.
4. Gently stir in blueberries.
5. Turn batter into a greased 5 x 9″ loaf pan.
6. Bake at 350 degrees F for 55 – 60 minutes or until loaf springs back when lightly touched. Cool on cake ack for 5 minutes.
1. Combine sugar and lemon juice. Pierce loaf all over with a skewer and pour lemon mixture over the hot loaf.
When cool, remove loaf from pan.
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