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Springy blueberry lemon bread - R3C1P3S


Springy blueberry lemon bread - R3C1P3S































Written By



February 19, 2019






Le-mon-bread! Le-mon-bread! Zest that lemon, whisk in the ones eggs, upload a handful of blueberries and it is over. Done deal. Thank you and goodnight.





One of the unmarried greatest things approximately spring, in my view, is LEMON BREAD in all its varieties. I’ve been having a second with the slices of lemon bread that you could get at espresso stores – you understand those. They are at the least 5 inches thick and they generally have a pleasing creamy layer of frosting over the top? YEAH, THOSE. Lemon bread is spring in breakfast/snack/dessert form.

So enter this new lemon bread recipe. It’s now not, like, going to blow the roof of the internet or some thing. No bells and whistles and extra fancy matters. It’s just a fundamental blueberry lemon bread – simply the right quantity of density and weight, a golden crust on top, that lemon-cake flavor, and juicy blueberries all through. But basic is where it’s at. Basic, lemony, and so, so good.

Let’s pass over a few lemon bread essentials actual quick.

Blueberries. I sold some sparkling ones the alternative day and they tasted like little balls of nothing. If you don’t have get entry to to precise, fresh blueberries proper now, you can be like me and use frozen berries. Don’t thaw them out – just stir them in directly from the freezer. No probs.

Yes, that’s white sugar. I prefer honey and natural sweeteners maximum of the time, but in this situation, I did extensive testing (like, 6 batches worth) and did no longer locate any herbal sweetener or combination of sweeteners that came everywhere close to as delicious because the conventional white sugar in this recipe. I don’t realize, I just assume in case you’re going to have lemon bread, you may as nicely have it's LEMON BREAD. Know what I suggest? White sugar reigns perfect here.

Butter. But, like, spreadable. We use Land O Lakes® Butter on the reg round right here (see also: this recipe, this recipe, and this recipe), but for this lemon bread recipe, and short breads in fashionable, I without a doubt want to have a smooth spreadable butter situation for shmearing at the slices of bread. It adds a touch creaminess that just takes it subsequent degree. And how cool is this – Land O’Lakes, butter enthusiasts that they may be, got here up with a spreadable product this is, in fact, made with just candy cream, olive oil, and salt. This is kind of like margarine, but virtually not similar to margarine. It’s a tasty combo this is usually clean and creamy directly out of the refrigerator. Yes. Yum. I am down with this.

Chill it out. I comprehend it’s weird and, to be sincere, it nearly feels wrong, however I constantly chill this bread and eat it cold. After sitting inside the fridge for a minute, it is the perfect heaviness – not too crumbly, not too dense, just good sized and pleasant – and the slices reduce nice and clean whilst it’s kept within the fridge. I suggest, warm bread isn’t, like, terrible, both, in case you should. But chilled blueberry lemon bread, guy. I’m tellin ya.

This lemon bread is my love tune to spring! Birds are chirping. The solar is shining. Sage is laying out in the yard trying to capture some rays which is lols due to the fact there's still snow everywhere. I am carrying residences these days! And there's a loaf of blueberry lemon bread in my oven as we communicate.

Long stay spring! Xo

springy blueberry lemon bread
INGREDIENTS
  • half of cup Land O Lakes® Butter, room temperature

  • 1 cup white sugar

  • juice and zest of one lemon

  • 2 eggs

  • 1 1/2 cups flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • half of cup milk

  • 1 cup blueberries – I used frozen without thawing them

  • Land O Lakes® Butter with Olive Oil and Sea Salt for topping!


INSTRUCTIONS
  1. Prep: Preheat the oven to 350 tiers. Line a loaf pan with parchment paper.

  2. Mix Part One: Cream the butter and sugar until fluffy. Mix within the lemon juice, lemon zest, and eggs.

  3. Mix Part Two: Stir within the flour, baking powder, salt, and milk till the batter is mixed. Gently fold within the blueberries.

  4. Bake: Pour batter into organized pan. Bake for approximately one hour – the pinnacle must be golden brown and spring again while you contact it.

  5. Serve: Let cool. Slice, slather on the butter with olive oil, and serve!















































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