Thursday, October 7, 2010

Lemon Blueberry Nut Bread

lemon blueberry nut bread recipe
Ingredients
1/3 cup softened stick butter
1 cup sugar
2 eggs
3 Tablespoons lemon juice
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 Tablespoons grated lemon peel
1/2 cup choped walnuts (or nut of choice)
1 cup fresh or frozen blueberries (do not defrost frozen before adding to batter)
Glaze
2 Tablespoons lemon juice
1/4 cup sugar

Cream together butter and sugar until light and fluffy.  Mix in eggs one at a time, making sure they are well beaten.  Add lemon juice.  Combine flour, baking powder and salt in seperate bowl.  Add slowly to mix with milk (using a standing mixer, I slowly pour in both at the same time.)  Mix well.  Fold in the lemon peel, nuts and blueberries.

Pour into greased loaf pan and place on lowest rack in pre-heated oven at 350.  Bake for 60-70 minutes, or until toothpick comes out clean.

Cool for apx 10 minutes before removing from pan.  Place on wire rack and drizzle glaze over the bread.  This gives it a sweet finish and helps lock in the moisture.  You can also prick the bread with toothpicks for more of the glaze to soak into the bread.

Enjoy!

2 comments:

  1. Are! You! Kidding! Me! It looks incredible.

    Do you ever try photographing your food in natural light with no flash? I think that makes it look the best. But you are probably doing all your baking late at night, supermom ... so that's hard ...

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  2. Yes, I've tried. All depends on how much natural light we have on a given day (downside to the Pac NW! lol) and I'm using a cheapo camera.

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