Monday, February 25, 2013

Lemon Bread with Blueberries

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Allow me to be frank here: I'm not privy to why this is called a "bread" except that maybe because it is made in a bread pan. In fact, when I asked my mom for the recipe, I referred to it as a cake based on memory of its sweet blueberry goodness alone. And it is most certainly a cake, from the sweet batter to the sugary glaze on top, but if using the guise of "bread" makes you feel better about eating it for, say, breakfast - then by all means, embrace this as a bread. And don't feel bad about it one bit. Blueberries are a power food, after all. But the truth of the matter is that the final product of this recipe, though shaped by a bread pan, tastes like a sweet blueberry cake topped with a sugary lemon glaze, and I for one deem it fit for breakfast any day of the week. And then later for dessert.

For the "bread" batter:
1/3 c Crisco
1 c sugar
2 eggs
1 1/2 c flour
1 t baking powder
1 t salt
1/2 c milk
grated rind of 1 lemon
1 c (or more) blueberries, fresh or frozen

For the glaze:
juice of 1 lemon
1/3 c sugar

Preheat oven to 350°. Beat together all ingredients (except for blueberries) and pour into a lightly greased and floured bread pan. Place blueberries on top (I used an entire carton) and lightly push them into the batter. Bake for 50 minutes or until a toothpick comes out clean. I would also advise rotating the pan at 25-30 minutes to ensure an even bake.

Remove from oven and allow to cool for 10 minutes. Run a knife along the edges before removing bread from the pan (if you greased and floured the pan beforehand, you should have no trouble here) and place on a cooling rack for another 10-15 minutes. Mix sugary lemon glaze and poke thin, deep holes in bread. Slowly pour on glaze. Glaze will eventually harden if you can manage to wait before cutting yourself a slice (I couldn't, stop judging me).

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