blueberry picking adventure have been put to good use. Many have been eaten by the handful. But a select few have been privileged enough to be turned into Blueberry Lemon Bread.
Blueberry Lemon Bread is one of those delicious treats that is somewhere between cake & bread...the perfect company for your coffee.
Here is the recipe: (Given to me by a friend. I am unsure where it originally came from.)
Blueberry Lemon Bread
6 Tbsp. butter (room temperature)
1 cup sugar
1 1/2 cups flour
1tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 tsp. grated lemon rind
1 cup blueberries
2 tsp. flour
1/3 cup sugar
3 Tbsp. lemon juice
Cream butter; gradually add 1 cup sugar, beating at medium speed until well-blended.
Add eggs, one at a time, beating after each addition
Combine flour, baking powder & salt. Add to creamed mixture alternately with milk. Stir in grated lemon rind. Dredge blueberries in flour; fold into batter.
Pour into loaf pan. Bake 350° for 55 minutes. (I did 4 mini loaves 350° for 30 minutes.)
Combine 1/3 cup sugar & lemon juice in small sauce pan; heat until sugar dissolves. Puncture top of bread & pour syrup over bread. Cool for 30 minutes. (Last time I made this recipe, I used all of the syrup & the bread was lemon overload! Today I used about half & am hoping for a more subtle hint of lemon.)
To "dredge the blueberries in flour" simply means to lightly coat them with flour. This will help them hold their shape & keep from sinking during baking. (See picture above of dredged blueberries about to be folded into batter. )