Because my love for blueberries knows no bounds, I'm back with one more blueberry recipe.
Let's talk about how awesome and easy this bread is! It has the texture of a humongous blueberry muffin and it slices really well. It is delish served warm with a little dab of butter and a big cup of tea. I pulled this recipe out of some magazine back in the fall, but haven't had a chance to try it until now. I've already made two loaves, because it is that good!
To make this lovely loaf, you will need:
1 and 1/2 cups all-purpose flour ( I only buy unbleached)
1 tsp. salt
1 tsp. baking powder
1/8 tsp. cinnamon ( I don't have a 1/8 tsp. measure, and I like cinnamon, so I just used an almost full 1/4 tsp.)
1 cup fresh or frozen blueberries ( I don't think I'd use frozen. You can be generous with your 1 cup if you have a bumper crop of berries like my family does.)
1 cup of sugar ( I haven't tried it, but I bet you could use Splenda.)
1/2 cup milk (1% worked fine.)
1/3 cup butter melted (Smart Balance 50/50 blend worked fine.)
2 large eggs
1 tsp. lemon zest ( I didn't have a lemon to zest, so I used dried grated lemon peel I bought at a farmer's market and it wasn't a problem.)
2 Tbsp. lemon juice
Step 1. Preheat oven to 350. Combine first four ingredients in a medium mixing bowl. Stir in blueberries.
Step 2. In another medium mixing bowl, whisk remaining ingredients until thoroughly combined. Add this mixture to the flour mixture. Stir only until just blended. Over stirring will make the bread tough.
Step 3. Pour batter into a lightly greased 8 and 1/2 x 4 and 1/2 inch GLASS loaf pan. Bake for one hour or until a tooth pick in the center comes out clean. Cool on a wire rack for 10 minutes. Remove loaf from pan and continue cooling on wire rack for an hour or until you no longer have any self-control.