Monday, July 12, 2010

lemon blueberry bread

i love the summer tradition of picking berries; strawberries, raspberries, blueberries... all in their turn, with the sun on our backs, the kerplunk of berries in the bucket, and pleasant conversation buzzing like the bees around us... forgive me for being a bit sentimental, but that really was the lovely time we had at Beacon Woods Farm. thank you, chris, for the delicious berries and the warmth of your friendship!

lemon blueberry bread

1/3 cup butter, softened
1 cup sugar
juice of 1 lemon, zest of 1 lemon
2 eggs
1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 cup fresh blueberries

2 Tbl lemon juice
1/4 cup sugar
preheat your oven to 350* and grease an 8 x 4 loaf pan.

combine the flour, baking powder, salt in a mixing bowl, and set aside.
cream the butter and sugar together in a large mixing bowl until light and fluffy. add the eggs, one at a time, beating well. mix in the lemon juice. add the flour mixture and milk, alternating. fold in the blueberries and lemon zest. pour the batter into the prepared pan.
bake at 350* for 60 minutes, or until a toothpick inserted in center comes out clean. combine lemon juice and sugar to make a glaze. pour over the top of the bread while still warm.

everyday gift: bursting blueberries

1 comment:

Chris said...

Oh how scruptious sounding! I can hardly wait to try it. Thanks Stacy.