Tuesday, March 4, 2008

Lemon Blueberry Bread

I found this recipe after picking too many blueberries one summer and needing to find a way to get rid of a few. It's from the first cookbook I ever got.

The lemon zest makes it the blueberry bread "with more goodness" as my brother, Thomas, would say.

Lemon Blueberry Bread
The New Basics Cookbook, 1989

½ cup sugar
1/3 cup unbleached all-purpose flour
4 T unsalted butter at room temp
1 t grated lemon zest
½ t ground cinnamon

¾ c sugar
½ c milk
4 T unsalted butter at room temp
1 egg
2 c flour
2 t baking powder
¼ t salt
2 c fresh blueberries
1 T grated lemon zest

Preheat oven to 375. Oil a 9x5 inch loaf pan. My bread always got too big for the pan as it baked. I found that it makes two lovely regular sized loaves just fine (see picture) if you divide the batter in half.

Stir the topping ingredients together in a small bowl until smooth. Set aside.

In a medium-sized bowl, stir the sugar, milk, butter, and egg together until smooth.

In another bowl, toss flour with baking powder and salt. Stir this into the wet ingredients, and then fold in the blueberries and lemon zest.

Transfer the batter to the prepared loaf pan and sprinkle with the topping. Bake until the topping is deep golden and has formed a thick crust, 50 minutes. Cool in the pan for 5 minutes, then transfer bread to a wire rack and continue cooling.

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