Thursday, July 24, 2014

Lemon Blueberry Muffin Bread - for Angela!

One of the most brilliant things about summer is the varieties of fruits and vegetables that are bursting all over. I am pretty sure I could eat blueberries all day long, every day, and still not be sick of them (although my body may disagree!). And I know I'll never fall ill with scurvy due to my love of all things citrus, especially lemons and limes. 

A fabulous combination of tastes is blueberry and lemon, and I love making this bread because it's wickedly easy. Honestly, it's more like a cake, because it is extraordinarily moist, but bread-like enough that you can toast it (in a toaster oven anyway) if you like. 

Photo from the PBS Food website, as I didn't take any. Oops.
I found this recipe in an email from PBS Food, as I am a huge PBS nerd (mainly thanks to my dad), and it is really easy to make!

Lemon Blueberry Muffin Bread

2 cups all purpose flour (I've used gluten free flour before and it turns out well too)
1 1/2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, room temperature
1 cup sugar (I've used refined and demerara sugar - the refined makes for a smoother batter, but the demerara makes for a tastier break in my opinion)
2 eggs, room temperature
2 cups (12 oz.) blueberries, organic is best - rinsed and de-stemmed
2 tsp lemon zest
1/2 cups plain yogurt, room temperature

1. Preheat your oven to 350 degrees, and spray a loaf pan with nonstick cooking spray and set aside.
2. In a medium sized bowl, whisk together your flour, baking powder, and salt. Add the blueberries and zest, and toss to combine together.
3. Cream together the butter and sugar until light and fluffy. 
4. Add the eggs, one at a time, beating well after each addition. 
5. Add the yogurt, then the dry ingredients, mixing only until incorporated, and being careful not to crush the blueberries.
6. Scoop the batter into your prepared loaf pan, and bake for 1 hour 10 minutes, until golden brown.
7. Let cool in the pan for 10 minutes before inverting gently onto a plate.

Photo from the PBS Food website.
- Wrap the bread tightly in plastic wrap, so it stays as moist as possible.
- I usually add more than 2 tsp of lemon zest, because I love a palate forward lemon flavor with the blueberry.
- Room temperature really is best for the butter, eggs, and yogurt - makes for an even creamier bread.
- I use my homemade yogurt, of course. 

I've made this as a breakfast accompaniment, as a dessert, and just had it as a snack (toasted with real butter). It's just the right amount of sweetness, without going overboard. 

Had already planned to post this, as I made it for a Fourth of July picnic, and received a special request from my friend, Angela, who is learning the joys of Oregon farmer's markets of late. I can't wait to visit her in Oregon!!! Happy Baking, my friend!

Do you have a go-to bread that you like to make? 
Or a quick bread? Share the recipe!

No comments:

Post a Comment