{ 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 JoyofBaking.com)

Ingredients

• 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

Process
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.

{ berry crumble with almond-crusted shortbread }

The days are getting longer and warmer, and all those pretty summer berries have been making their way back into the produce section at the grocery store. It's been increasingly difficult to resist them, and today, I wasn't able to do so.

I'm a raspberry girl. They're my favorites. Raspberry cocktails, raspberry pies, raspberry anything -- I'm putty in the hands of anything of the framboise persuasion.

Ty, on the other hand, is a strawberry and blackberry guy. So, because I'm that kind of good-hearted and selfless person, I decided to mix things up and make a berry medley, rather than my originally-intended raspberry something or other.

I was actually inspired by the fresh stuff, but opted for the frozen version -- blackberries, strawberries, blueberries, and, of course, raspberries.

So, welcome back, summer berries. I've missed you.

Berry Crumble with Almond-Crusted Shortbread
(adapted from uneGaminedanslaCuisine)

Ingredients
3 cups all-purpose flour
1 cup + 1/2 cups of sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) of butter, cold and cut into tablespoon-sized pieces
2 eggs, lightly beaten
1 1/4 teaspoon of pure almond extract
1/2 cup of finely chopped almonds (I used a mini food processor until almonds were almost powder consistency)
2 tablespoon cornstarch
8 cups fresh or frozen berries

Process
Preheat the oven to 375°F.

Grease a 13x9-inch baking pan with non-stick spray. Set pan aside.

In a large bowl, whisk together flour, 1 cup of sugar, baking powder, and salt.

Add butter pieces. Using a pastry cutter, cut them into the dry ingredients until mixture resembles coarse crumbs.

Stir in eggs, almond extract, and almonds.

Press two-thirds of the mixture into the prepared baking dish.
In a large bowl, combine cornstarch and remaining 1/2 cup of sugar; add berries and gently toss. If using frozen berries, don't thaw them. Break them up, and toss them with the cornstarch. Spoon over crust.

Sprinkle with remaining crumb mixture.

Bake for 30-40 minutes or until bubbly and golden brown. Place dish on a wire rack, allowing as much time for cooling as possible.