Lemon Blueberry Bread

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Alright who told the sun and warm spring weather to take a vacation?! We’re back to the gray upstate New York sky and the cold northern wind. Not fun for me or all the spring flowers! I think it was a gut reaction to all this nasty weather that I ended up back in the kitchen on Sunday to try to bright up the day. My weapons of choice you ask? 2 gloriously yellow lemons, a cup of purple blueberries, and a sparkling glass bread pan. Yep, that’s right, I baked Lemon Blueberry Bread!
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This was a recipe I had found last year on allrecipes.com and just hadn’t had the chance to try it out. Well, the time had come. This is a great quick bread that really comes together in about 15 minutes. The hard part is waiting the hour while it bakes! I honestly didn’t adjust the recipe much. Though I will offer a couple of ideas at the end that might make this bread even more delightful. Here’s the main recipe:

Lemon Blueberry Bread
Yield one loaf: 16 servings

1/3 cup butter or margarine, melted
1 cup sugar
3 tablespoons lemon juice (fresh is best!)
2 eggs
1 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
2 tablespoon grated lemon peel
½ cup chopped nuts (I like walnuts)
1 cup fresh or frozen blueberries

GLAZE (Optional)
2 tablespoon lemon juice
¼ cup sugar

1. In a mixing bowl, beat butter, sugar, juice, and eggs. Combine flour, baking powder, and salt; stir into egg mixture alternatively with milk. Fold in peel, nuts, and blueberries.

1. Pour into a greased 8 inch x 4 inch x 2 inch loaf pan. Bake 350 degree F for 60-70 minutes or until a knife comes out clean. Cool in pan for 10 minutes.

3. Meanwhile, combine glaze ingredients. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

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Overall, this bread turned out wonderful. The top is golden brown and offers a slight crunch, while the middle is pok-a-dot purple and moist. I was hesitant to add in the chopped nuts to the batter (usually I’m not a huge baked good nut fan), so instead I sprinkled a hand full of chopped walnuts to the top. After trying a slice of the bread, I would change my mind on the nuts and say that the walnuts were a good contrast to all the citrus flavors happening with the blueberries and lemon. My suggestion: Don’t be shy with those nuts! I also LOVE lemon zest, so I was very generous with my lemon peel. I prefer not to add extra sugar to baked goods, so I opted against adding the lemon sugar glaze. But I’m sure it’s lovely on this bread!

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Remember too that this bread isn’t just for brunch or breakfast. D and I had our second slice of the day for dessert on Sunday night. I warmed up a couple of slices in our toaster oven, placed them in a bowl, and then dolloped some low fat vanilla yogurt on top! As D told me: “You are one dangerous woman”. Go ahead, be dangerous too!