I'm not much of a dessert eater, but I do love making dessert breads. Not quite a cake and definitely not a bread…who could ask for more? Anyone that follows this blog knows by now that I just love anything with lemons in it. You may even try to make it with different berries next time.. I chose blueberries this time, but last week it was rhubarb The lemony taste in the bread plus the moist base make it really tasty enough on its own, but when my freezer passed away this week I had six pounds of frozen blueberries that needed to be used up..so clearly a blueberry theme of menu was on my agenda this week!
We had Tuscan Blueberry Port chicken and lots of blueberry Merlot jam was made which my farmers market customers scooped right up, along with the blueberry muffins. For a friend's birthday this week I made her a lemon blueberry tort that I'll definitely be making again this summer once blueberry picking time rolls around again, and finally this bread I made last night just for me. I'm going to miss my blueberry stash but so thankful none of them had to be tossed out. Happy Mother's Day everyone!
Lemon Blueberry Bread with Lemon Glaze
1/2 cup butter, softened
1 cup granulated sugar
2 tsps vanilla
1 cup sour cream
zest and juice of 2 lemons
2 1/4 cups flour
1 tsp baking soda
1 tsp baking powder
1 1/2 cup fresh blueberries
1 cup powdered sugar
2 tsp whipping cream
1 tsp lemon extract
Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with cooking spray.
In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder. Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf and allow to set before slicing. Enjoy!