Monday, March 7, 2011
Lemon Blueberry Bread--Sweet, Tangy, Who Can Resist
Lemon Blueberry Bread
1 1/2 sticks butter, softened
1 1/4 cups sugar
3 large eggs
2 1/4 cups all purpose flour ( I used spelt )
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup milk + 2 teaspoons lemon juice (will curdle)
1 1/2 teaspoons lemon zest
1 cup fresh or frozen blueberries
juice of 2 lemons (scant 1/2 cup)
3/4 cup powdered sugar
Before you start mixing, zest two lemons, set aside.
Preheat the oven to 300F.
Cream the butter, beating until it's light and fluffy.
He is waiting for me to drop an egg.
In a separate bowl, sift a good amount of flour, sift, sift, sift, this will give you a light tea bread. I sift the flour for almost any thing I bake with baking powder.
Toss the blueberries in a tablespoon of flour, this is supposed to keep them from sinking to the bottom. Of course from my photo you can tell that it didn't work this time, oh well, it works most of the time.
While it is baking, mix the glaze and set aside.
Prick the top with a fork so the glaze will seep down in.