Thursday, May 17, 2012

{ lemon blueberry bread }

Have you ever started out with simple, good intentions, yet ended up with the opposite results?

A few days ago, I saw a recipe for lemon blueberry bread. It stuck in my mind, and I couldn't get the thought out of my ahead until I made it. And, while at it, why not be the person who makes a few loaves for some deserving folks in my life as well? I mean, if I was going to get the mixer dirty, I might as well go all out, no?

So after a trip to the grocery store for a bag of lemons, four baskets of blueberries, and some plain yogurt (the apparent key ingredient in the recipe) I ended up with three separate, dense, heavy, partly-uncooked loaves of lemon blueberry bread. Total fail.

I don't know what the heck happened. I followed the recipe, step by step. But for some reason, my tester toothpick kept coming out coated with raw batter. I couldn't get those suckers to cook! The recipe called for 50-60 minutes in the oven. At that point, the top was burning, but the center was still raw. Gross. So I covered it with foil and kept cooking. At about the 75 minute mark, I threw in the [dish] towel. And I couldn't make any more ... I'd run out of eggs.

I was pissed. Super pissed. And dangit! I wanted lemon blueberry bread.

The next day, I tried again, using a different recipe. A simpler recipe -- this time, no yogurt necessary (which I have a feeling was the culprit). The result was divine.

Unfortunately, I only made one loaf. But lesson learned. Next time I feel like being the friendly domestic person who randomly impresses others by giving away homemade bread "just because", I'll have the winning recipe.

Lemon Blueberry Bread
(adapted from

  • 1 1/2 cups + 1 tablespoon all purpose flour, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons grated lemon zest (about 2 lemons)
  • 1 cup fresh blueberries
  • 1/2 cup salted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk

Lemon Glaze
  • 1 cup powdered sugar
  • juice from 2 freshly-squeezed lemons

Preheat oven to 350 degrees. Spray a 9 x 5 x 3" loaf pan with a non-stick spray.

In a separate bowl, sift together flour, baking powder, salt, and lemon zest. Place the blueberries in a separate bowl and toss with the additional 1 tablespoon of flour (this will prevent the berries from sinking to the bottom during baking).

With electric mixture and paddle attachment, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (2-3 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, as needed. Beat in the vanilla extract.

With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined.

Gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55-65 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.

Lemon Glaze: In a small microwavable bowl, stir the powdered sugar with the lemon juice. Heat in the microwave for about 20 seconds, or until sugar has dissolved.

When the bread is done, allow to cool in loaf pan for about 20-30 minutes. Then, gently flip loaf pan over an inverted cake plate or platter, carefully removing the bread from pan. Pierce the top of the loaf several times with a wooden skewer or toothpick and pour lemon glaze over the top, allowing it to run down the sides of the bread.

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