were tossed today into thick quick-bread batter. My mother-in-law spends mid-summer in the company of friends at the local pick-your-own Pungo Blueberry Farm . The farm family’s gratitude for her inability to sit still and her ready willingness to pitch in, often reaps benefits like homemade strawberry-rhubarb jam, and vast quantities of plump, delicious blueberries, which she shares with us! I have juggled the last two cups of frozen blueberries in my very small freezer through several months and two holidays because I knew that today would come – the mid-winter, rainy-day blahs. So today the Garners are looking forward to the taste of sweet summer blueberries embedded in a lemony sweet bread bringing a ray of sunshine to our palates!
I found this delicious recipe for Lemon Blueberry Quick Bread from Joy of Baking (dot) com. It’s easy and no exotic ingredients are required. We always bake with King Arthur flour, and I used their White Wheat for our loaf.
* Post Update – Apparently the site, or the link isn’t working so I’m posting the recipe ingredients. For instructions please visit Joy of Baking (dot) com.
Lemon Blueberry Bread Ingredients:
(makes 1 9×5 loaf, 350 degrees for 50-55 minutes)
1 1/2 cups (195 grams) all-purpose King Arthur flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon zest
1 cup (240 ml) fresh blueberries (I used frozen)
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk
2 tablespoons (25 grams) granulated white sugar
1 tablespoon fresh lemon juice