Monday, May 23, 2011

Lemon Blueberry Bread


I was in the mood to bake a little something today. Lemon Blueberry Bread has come to mind more than once in recent weeks. And since I had blueberries in the fridge and a couple of my friend Nancy's lemons smuggled from California sitting in the fruit bowl, it was the obvious choice.

When I first started cooking in the late 80s, my favorite cookbooks were from the Silver Palate series by Shelia Lukins and Julee Rosso. My sisters and mom were big fans as well. Anyone of us can rattle off a list of family favorites from those cookbooks that we still make on a regular basis . It has been ages since I baked a loaf, but I remembered that the Lemon Blueberry Bread recipe in The New Basics is a keeper. Its buttery, crunch topping puts the glaze that tops most loaves of lemon bread to shame!

Lemon Blueberry Bread

Ingredients:

For the bread:
  • 4 tablespoons butter, room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup milk (low fat is fine)
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups fresh blueberries
  • 1 tablespoon grated lemon zest
For the topping:
  • 1/2 cup sugar
  • 1/3 cup flour
  • 4 tablespoons butter, room temperature
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon cinnamon
  • 2 tablespoons uncooked oatmeal
Directions:
  1. Set your oven to 375 degrees.
  2. Spray a 9×5 loaf pan with baking spray with flour.
  3. Crumble topping ingredients together in small bowl, working with your fingers to combine.
  4. In medium size bowl, use a hand-mixer to cream the butter and sugar. Incorporate the egg and the milk, blending on a low speed until smooth.
  5. In another bowl, toss the flour with the baking powder and salt. Fold the flour into the wet ingredients, stirring to combine. Gently fold in the blueberries and lemon zest. The batter will be quite thick.
  6. Spoon the batter into the prepared pan.
  7. Sprinkle with the topping.
  8. Bake 50 minutes, until topping is deep golden and the bread has formed a thick crust.
  9. Cool the bread in the pan for about five minutes before transferring to wire rack to cool completely.
Yield: One loaf
Prep time: 15 minutes
Cook time: 50 minutes

I made one teeny change in the ingredients -- adding a bit of oatmeal to the topping. Generally, the instructions in the Silver Palate cookbooks are spot-on, but the directions given for this recipe to "stir together the sugar, butter, egg and milk" inevitably yield a curdley mess so instead I use a hand-mixer to cream the butter and sugar, add the egg, and then the milk.

I hope there is some left for breakfast.

5 comments:

Colette said...

Lynn, I can see you're practicing those photo techniques from BlogherFood already! Great blog! I enjoyed meeting you this weekend as well. Please stay in touch!

fishyfacedesigns said...

This sounds really delicious... I could see this with breakfast or actually anytime of day...
Enjoy your day,
Take care.

Lynn said...

The bread is excellent all day long! I can't believe it has been years since I made that recipe. I'll definitely be baking it again soon.

The Food Hound said...

Oh how I love lemons and blueberries!! These look a lot like the blueberry muffins from Barefoot Contessa- esp with the crumb topping! Very summery!

Alli Shircliff said...

I like the idea of adding oatmeal to the topping!