I don't really like blueberries. Or lemon. So I realize it is slightly strange that the first recipe I'm posting is for this bread which is bursting with both lemon and blueberries. Having said that, this bread may have just changed my mind, it's delicious and those of you who are really fans of those two ingredients will be in heaven. The bread itself is very moist and flavorful but the top, oh the top is where it gets me. Before baking I sprinkled on a mixture of lemon zest and sugar which develops into this irresistible crust which contrasts nicely with bread. Would you judge me if I told you that after taking the photos I went through and picked off and ate most of the topping leaving the mostly naked bread for the boyfriend? As a side note, please excuse the awful photography, I definitely have some learning to do in that area!
Lemon Blueberry Bread Printable Recipe
Adapted from Cooks Illustrated
Makes 1 9x5 loaf
Ingredients
Topping
1/4 cup of white sugar
Zest of two lemons
Bread
1 1/4 cup white sugar
2 1/2 cup all purpose flour
2 1/2 t baking powder
1 t salt
2 eggs
4 T melted butter
1/4 cup oil
1 cup buttermilk
1 t vanilla extract
juice of two lemons
11oz blueberries ( I used fresh)
Directions
Prepare the topping by thoroughly mixing together the lemon zest and sugar. Set aside until needed.
Line one 9x5 loaf pan with parchment. In a small bowl, whisk together the flour, baking powder and salt to combine. In a separate bowl, whisk sugar and eggs until slightly thickened, about 30 seconds. Whisk in the oil and melted butter until combined. At this point, whisk in the buttermilk, lemon juice and vanilla.
Gently fold dry mixture into wet until it just barely comes together and fold in blueberries. Pour into prepared loaf pan and generously sprinkle the top with the lemon sugar and bake until golden brown and a toothpick inserted in the center comes out clean, it took about 65 minutes in my oven.
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