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June 5, 2018

Lemon Blueberry Quick Bread



Yes, I bake in the Spring time.  Although technically its been cooler than most Springs and the sun seems to be hiding behind weary clouds as of lately, so that makes it that much nicer to bake this time of year.  What better way to brighten up our days though than a yummy and sunny slice of goodness with your warm morning coffee or even an afternoon break.


 
I love it when I get to take out my baking dishes.  And I love it when it just smells like something is baking in the oven all around the house.  Personally I also love baking with fruits and lemon and blueberries are such a great combo to bake with, don't you think?

When it comes to baking loafs of bread, whether its pound cake or other, they're the easiest to make in my opinion.

This recipe was inspired by Ralph's recipes in their April issue of My Magazine, have you heard of it or do you get it in your mailbox too?  We're a Ralph's/Kroger family around here and  I am constantly looking to whip up most of their recipes.  So you'll probably be seeing more of them here soon.



Okay, so why don't I just tell you just how easy it is to whip up this Blueberry Lemon Quick Bread.

Let's start with the ingredients for the Quick Bread...

1 1/2 cups + 1 tsp. flour, divided.
2 tsp. baking powder
1/4 tsp. salt
1/3 cup sugar
1 Tbsp. lemon zest
3/4 cups whole milk
1 egg, beaten
2 Tbsp. canola oil
1 cup blueberries


For the Lemon Glaze you'll need the following...

1 cup of confectioner's sugar
1-2 Tbsp. lemon juice

1. You want to preheat your oven to 350 F. In a large mixing bowl, combine 1 1/2 cups of flour, baking powder, and salt; whisk well.  Add the sugar and lemon zest; stir.

2. In another bowl, whisk together milk, egg and canola oil. Pour the wet ingredients over the dry ingredients and stir until just combined.

3. Use the remaining 1 teaspoon flour to toss with the blueberries and gently fold the blueberries into the batter. Pour into a 9x5 inch greased load pan, and bake until a toothpick comes out clean.  About 40-50 minutes. Let cool in pan for 15 minutes, then remove from pan onto a wire rack to cool completely.




To make the glaze, whisk together the confectioners' sugar and lemon juice until mixture thickens but remains pour-able. Drizzle the glaze over the bread before serving.  Store any leftovers in an airtight container if necessary.


Super delicious, pretty and very very quick.  No pun intended.  Okay maybe just a little.



Truth be told, this is the only way my family (me not included because I love blueberries) will eat blueberries.... they carry so many antioxidants and I'm glad that they devoured this yumminess.


Give the recipe a try and if you do, let me know your thoughts.  Being that there is no milk or butter in this recipe does make it somewhat healthier but you can substitute the canola oil with butter if you'd like.  And you can opt-out of the glaze too if you wish to keep the sugar intake to a minimum.



Happy baking!





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