Saturday, July 16, 2011

Lemon Blueberry Bread

We stopped by Arizmendi Bakery on the way back from the pediatrician's office yesterday and they had Lemon Blackberry Bread as a special.  Inspired...I decided to use some meyer lemons from my tree and the blueberries I snagged at Trader Joe's a few days ago to make something similar.

Lemon Blueberry Bread

1/4 cup melted butter
3/4 cup white sugar (If you like things on the sweeter side, go with 1 cup)
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1 cup fresh blueberries
    1)  Preheat oven to 350 degrees F.  Lightly grease an 8x4 inch loaf pan.  

    2)  In a mixing bowl, beat together butter, sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk.  Fold in lemon zest and blueberries. Pour batter into prepared pan.  

    3)  Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes.  Cool on a wire rack.


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