LEMON BLUEBERRY BREAD #DESSERT #LEMON
This formula meets up rapidly and would wonderful for a unique informal breakfast, casual get-together or shower.In reality, I made this formula in view of an extraordinary event… a sweet infant shower for my companion Joanne of Fifteen Spatulas.
In the event that you don't know Joanne and her lovely site, I simply chosen what you have to do today… go become more acquainted with Joanne and her excellent, flavorful, moving and fun site, Fifteen Spatulas! Obviously, I'd like you to wrap up this post first =)
Presently, I live in California and Joanne is home in NYC cuddling her sweet little infant James, however on account of the web I've accumulated today with a lot of Joanne's companions to toss her a virtual infant shower! What's more, you're altogether welcomed!
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 Tablespoons fresh lemon juice
- 1/2 cup milk
- 1 cup fresh or frozen blueberries (I used fresh)
- 1 Tablespoons all-purpose flour
Lemon glaze:
- 2 Tablespons butter, melted
- 1/2 cup powdered sugar
- 2 Tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Directions:
- Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
- In a medium bowl, whisk the flour, baking powder and salt, and set aside.
- In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
- While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it's just combined.
- Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
- Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
- Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you're about to add).
- Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf. Allow to set a few minutes, then enjoy!
For more detail :http://bit.ly/2GttzWD
