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November 13, 2014 By Alex Masica Leave a Comment

Lemon-Blueberry Bread

A few months ago, I switched from shopping at Cub Foods to Trader Joe’s.

Even though shopping at Cub was convenient (being less than two miles from my house), I became frustrated with how expensive fruits and vegetables were, and their lack of quality. I’d buy grapes at $4 per pound, only to have them turn black within two days of getting home. The same thing went for fresh herbs.

The only other times I had shopped at TJ’s were when I lived in Chicago and New York City. I was surprised by how much cheaper my staple items were at TJ’s, and how much longer they stayed fresh. After one shopping experience there, I was hooked and have never looked back. Cub has become my “emergency-only” location for when I don’t have time to run to TJ’s.

A few weeks ago, these fresh blueberries were just STARING me down. So I bought them. When I got home, I wasn’t sure what I was going to do with them, but ended up making lemon-blueberry bread.

This bread isn’t your loaf of white bread—it’s soft, moist, sweet, and crumbly. The blueberries alone would make it knee-weakening, but the lemon really acts as a nice flavor booster. I made this with and without glaze, trying to decide if it needed any or not. I decided it didn’t, since the lemon and blueberries add enough sweetness to it.

This kept good for the entire week on my countertop inside a Zip-Loc bag. Fall is a great time for making bread (well, actually, any time is really a good time for bread), and this lemon-blueberry bread is a great addition to a meal, or a standalone snack. I had a piece before I made a salad for dinner last week.

Enjoy!

Lemon Blueberry Bread

Lemon Blueberry Bread

Lemon Blueberry Bread

Lemon Blueberry Bread

 

Lemon-Blueberry Bread

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Lemon-Blueberry Bread

10 minutes

1 hour, 10 minutes

1 hour, 20 minutes

About 8 Servings

Use fresh blueberries to make this lemon-blueberry bread. It's light, fluffy, and sweet—a perfect addition to any meal as an appetizer or dessert!

Ingredients

  • 1 cup fresh blueberries
  • 1 1/2 cups, plus two tablespoons, sifted all-purpose flour
  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons fresh lemon juice
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons grated lemon zest
  • 1/2 cup chopped pecans (optional)

Steps

  1. Preheat oven to 350 degrees F. Grease 4x8x2-inch loaf pan.
  2. In a bowl, toss the blueberries in 2 tablespoons flour and set aside.
  3. In a bowl of an electric mixer, beat together the butter, sugar, lemon juice, and eggs.
  4. Sift together 1 1/2 cups flour, the baking powder, and salt.
  5. Add the flour and milk alternately to the butter mixture, beginning and ending with the flour. Fold in the lemon zest, blueberries, and pecans.
  6. Pour batter into the pan and bake for 1 hour and 10 minutes. A toothpick inserted in the center of the loaf should come out clean.
  7. Cool for 10 minutes in the pan, then turn out onto a wire rack.
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Hi! Welcome and nice to meet you! I'm Alex: day-time marketer, night-time recipe creator and professional Netflix watcher. I live in Minneapolis and will never turn down a piece of chocolate. Still waiting for my Fitz Phone. Welcome to the Family!
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