It’s always interesting to me to see what prompts me to make a particular meal or dessert. Sometimes it’s company coming or a request from a family member with a hankering for something. Other times, it’s an ingredient on sale at the supermarket. In this case, it was the leftover blueberries from a Costco-sized container.
It was a hyuuge (sorry) container. I had already made blueberry scones, and my husband Roger and I had enjoyed blueberries with our oatmeal for several mornings. When I looked at the amount left, a measly cup, I knew there weren’t enough for Jordan Marsh blueberry muffins or blueberry pudding cake. Then, I remembered that I had tucked away a recipe for a small loaf of blueberry bread. When I looked it up, I found that it required just one cup of blueberries. Score!
I pulled out my small loaf pan and threw the ingredients together in a jiffy. By the way, years ago before I discovered microplane zesters, any recipe that called for orange or lemon zest would not be categorized as a recipe you could make in a jiffy. If you, too, dread zesting citrus, I highly recommend this handy tool—it’s one of my favorite gadgets in my kitchen.
The loaf came out delicious, tender, and moist. It reminded me of a blueberry muffin in cake form. The size is perfect if you want to make something special for company, but you don’t want to be tempted by leftovers because it will go in a flash. On the other hand, if it’s just you and your significant other as it is for me and Roger this weekend, it will be all too easy to eat the whole loaf by yourselves.
One year ago: Homemade Fudge Pops aka Fudgsicles
Two years ago: Swedish Visiting Cake
Three years ago: Malted Milk Chocolate Sauce
Four years ago: Olive Garden’s Tuscan Garlic Chicken
Five years ago: Spaghetti Pie
Blueberry Lemon Bread
Ingredients for the Bread
- 1 1/2 cups flour*
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/3 cup butter, melted
- 1 cup sugar
- 2 eggs
- 2 tbl. fresh lemon juice
- 1/2 cup milk
- 1 cup blueberries, washed and dried*
- zest from 1 small lemon
*The original recipe doesn’t call for a technique that I’ve learned through the years when making desserts calling for berries. Save about a tablespoon of the flour and use it to sprinkle over your berries after they’ve been washed and dried. This will help keep them from sinking to the bottom of the pan while baking. Notice the even distribution of the berries:
- 1 cup confectioners’ sugar
- 2 tbl. milk or cream
- 1/4 tsp. vanilla
Directions for the Bread
Preheat oven to 350o F. Grease and flour an 8 1/2 x 4 1/2 loaf pan. (I used a baking spray.)
In a medium bowl, mix flour, baking powder and salt together and set aside.
In a large bowl, cream the melted butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the lemon juice. Add the flour mixture, alternating with the milk, mixing just until combined. Fold in the lemon zest and blueberries. Pour into prepared pan.
Allow to cool for 10 minutes before removing from pan.
Whisk together confectioners’ sugar, milk, and vanilla. Add more milk if necessary to get your desired consistency. Drizzle over cooled loaf.
I made some pumpkin bread once for a neighbor who remarked that the dessert wasn’t like a bread at all but rather more like a cake. Lest there be any confusion for a novice baker, dessert breads are indeed cake-like; and this lemon blueberry bread falls into that category.
Source: Adapted from a recipe from allrecipes.com