Today is another reveal day for the Secret Recipe Club! This month I was assigned to Mom's Crazy Cooking. Tina's blog is full of great recipes, and in addition, she is our gracious hostess in group B of the SRC! Thanks, Tina, for all the work you put into our group!
Once I found the recipe for this lemon blueberry bread I knew that it was my selection for this month's SRC. I've been thinking about making a bread like this for a while, so this was the perfect pick for me! It is a delicious quick bread that combines two great flavors - lemon and bluberry - and is topped with a scrumptious syrup glaze. It's hard to eat just one slice!
Start by combining 1/4 cup of the flour and the blueberries in a small bowl.
Stir together so that all the blueberries are coated with flour. This will help the blueberries not sink, and also prevent the rest of the bread from turning purple!
Now in a separate bowl, combine the remaining flour, baking powder and salt. Set aside. In a large mixing bowl, cream together the butter and sugar. Add the eggs, one at a time, beating well after each addition.
Add the vanilla and the lemon zest and mix until combined. Now slowly add the flour mixture, alternating it with the milk,
and mix until just combined. Now fold in the blueberries.
Pour the batter into a greased loaf pan and bake for 55-65 minutes. Remove the bread from the oven, then make the glaze. Combine the sugar and lemon juice in a small saucepan and bring to a boil, stirring constantly. Once the sugar is dissolved, remove from the heat. Pierce the bread all over with a skewer or a fork,
then pour the glaze over the top.
Cool the bread in the pan for 30 minutes then remove to a wire rack to cool completely. Slice and enjoy! Thanks, Tina, for a recipe that I'll be making again and again! For more Secret Recipe Club recipes, see the link up below.
One year ago: Bacon Broccoli and Cheddar Quiche
Two years ago: Cornbread and Apple Stuffing
Get more great recipes at Mangia Mondays, Menu Monday, Your Recipe, My Kitchen, Mouthwatering Mondays, Crazy Sweet Tuesdays, Let's Do Brunch.
Lemon Blueberry Bread
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp salt
6 Tbsp. butter, softened
3/4 cup sugar
2 eggs
1/2 tsp. vanilla
1 Tbsp. grated lemon zest
1/2 cup milk
1 cup fresh or frozen blueberries
Lemon Glaze:
1/4 cup sugar
2 Tbsp. fresh lemon juice
In a small bowl, combine blueberries and 1/4 cup flour. Stir together to coat all the blueberries. In a medium bowl, whisk together the remaining flour, baking powder and salt. In a large mixing bowl, cream the butter and sugar together. Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla extract and lemon zest. With the mixer on low, alternately add the flour mixture and milk. Mix only until combined. Gently fold in the blueberries.
Pour the batter into a greased loaf pan and bake at 350 for 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
After you remove the bread from the oven, prepare the glaze. In a small saucepan bring the sugar and lemon juice to a boil, stirring until the sugar dissolves.
Pierce the hot loaf all over with a wooden skewer or fork and then pour the glaze over the bread. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.
Today is another reveal day for the Secret Recipe Club! This month I was assigned to Mom's Crazy Cooking. Tina's blog is full of great recipes, and in addition, she is our gracious hostess in group B of the SRC! Thanks, Tina, for all the work you put into our group!
Once I found the recipe for this lemon blueberry bread I knew that it was my selection for this month's SRC. I've been thinking about making a bread like this for a while, so this was the perfect pick for me! It is a delicious quick bread that combines two great flavors - lemon and bluberry - and is topped with a scrumptious syrup glaze. It's hard to eat just one slice!
Start by combining 1/4 cup of the flour and the blueberries in a small bowl.
Stir together so that all the blueberries are coated with flour. This will help the blueberries not sink, and also prevent the rest of the bread from turning purple!
Now in a separate bowl, combine the remaining flour, baking powder and salt. Set aside. In a large mixing bowl, cream together the butter and sugar. Add the eggs, one at a time, beating well after each addition.
Add the vanilla and the lemon zest and mix until combined. Now slowly add the flour mixture, alternating it with the milk,
and mix until just combined. Now fold in the blueberries.
Pour the batter into a greased loaf pan and bake for 55-65 minutes. Remove the bread from the oven, then make the glaze. Combine the sugar and lemon juice in a small saucepan and bring to a boil, stirring constantly. Once the sugar is dissolved, remove from the heat. Pierce the bread all over with a skewer or a fork,
then pour the glaze over the top.
Cool the bread in the pan for 30 minutes then remove to a wire rack to cool completely. Slice and enjoy! Thanks, Tina, for a recipe that I'll be making again and again! For more Secret Recipe Club recipes, see the link up below.
One year ago: Bacon Broccoli and Cheddar Quiche
Two years ago: Cornbread and Apple Stuffing
Get more great recipes at Mangia Mondays, Menu Monday, Your Recipe, My Kitchen, Mouthwatering Mondays, Crazy Sweet Tuesdays, Let's Do Brunch.
Lemon Blueberry Bread
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp salt
6 Tbsp. butter, softened
3/4 cup sugar
2 eggs
1/2 tsp. vanilla
1 Tbsp. grated lemon zest
1/2 cup milk
1 cup fresh or frozen blueberries
Lemon Glaze:
1/4 cup sugar
2 Tbsp. fresh lemon juice
In a small bowl, combine blueberries and 1/4 cup flour. Stir together to coat all the blueberries. In a medium bowl, whisk together the remaining flour, baking powder and salt. In a large mixing bowl, cream the butter and sugar together. Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla extract and lemon zest. With the mixer on low, alternately add the flour mixture and milk. Mix only until combined. Gently fold in the blueberries.
Pour the batter into a greased loaf pan and bake at 350 for 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
After you remove the bread from the oven, prepare the glaze. In a small saucepan bring the sugar and lemon juice to a boil, stirring until the sugar dissolves.
Pierce the hot loaf all over with a wooden skewer or fork and then pour the glaze over the bread. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.
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