I’m so sorry.
I’ve lost track of time. Only a good vacation does that to you. But I’m back and I’ve got a surplus of blueberry goodness to share.
Forgive me?
Blueberries and I have gotten pretty close over the past couple weeks.I even endearingly called them bluebs, this also may have been because my mouth was full of them and pronouncing blueberries fully was too difficult. Potato potato.
I’ve mixed, crushed, baked, and stewed blueberries in every way possible last week. But since blueberries and I go way back I think were ok.
And since I set blueberries and lemon up last week, they should be thankful. Blueberries and lemons really make a great couple, especially in this blueberry lemon loaf cake.
I use to think that loaf breads were just for bananas, zucchinis and pumpkins but this is so not true. Sweet little blueberries have butted their way in here and stolen the show. And if you can’t wrap your head around this blueberry loaf cake than think of it as a nice big blueberry lemon muffin.
Top it off with a lemon glaze and all bets are off.
The cake is soft and moist and chewy with bursts of sweet blueberries and a tart tang from the lemon. It is so good. So good.
The best part is I use the term bread and cake interchangeably here. Sneaky. It’s bread when you need a snack or breakfast and cake when you need a dessert.
I actually ended up making 4 of these loaves but before you go calling me a glutton I must first tell you that each recipe yields 2 loaves and that I gave 2 away as gifts. However, that still left 2 cakes in my possession. You do the math.
Blueberry Lemon Loaf:
~from The Better Homes and Gardens New Baking Book
Makes 2 loaves
1 cup blueberries
Zest of 2 lemons
3 cups flour
1 cup sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 beaten egg
1 1/3 cup milk
1/4 cup lemon juice
1/4 cup cooking oil
1 teaspoon vanilla extract
Lemon glaze:
1/2 cup powdered sugar
2 Tablespoons of lemon juice
Cake Instructions:
In a bowl mix flour, sugar, baking soda and powder and set aside.
In another bowl beat 1 egg, and add milk, lemon juice, lemon zest, oil and vanilla until all combined.
Combine the wet and dry ingredients until just combined.
In a small bowl mix blueberries and 1 tablespoon of flour until coated. Then add the blueberries into the bread mixture.
Grease 2 loaf pans and fill each half way with batter.
Bake in a 350 degree oven for 1 hour. Let cool.
Glaze:
In a small bowl mix the powdered sugar and lemon juice and mix until smooth. Pour on both loaves and let it dribble down the sides of the cakes.
A slice of this with a cup of tea would be fabulous. But if your looking for something a little over the top and even more end of summery… slightly grill a slice of this cake and top with a scoop of vanilla ice cream.
I think this more than makes up for my short blog absence. Friends again?
Stay tuned for many more blueberry recipes and a vacation recap!
