Sunday, July 10, 2011

Blueberry Lemon Money Bread

I have decided to divulge my secret recipe for blueberry lemon bread.  The first time I made this Anthony said, "You could make a lot of money with this bread" which is why I now call it my money bread.  Make this bread when blueberries are in season, or use frozen.  Frozen berries will require a little extra baking time so keep a close eye on the oven.  This bread tastes similar to a muffin with its rich moist texture.  The combination of the bite of the lemons with the sweetness of the blueberries is unsurpassed.  You will not be sorry you made this.

The best loaf of bread you will ever eat

1 stick butter at room temp, plus more for pans
2 cups all purpose flour, plus more for pans
1 1/2c sugar
1 tbs finely grated lemon zest
1/2c + 2tbs fresh lemon juice (from 4-5 lemons)
3/4c heavy cream
1tsp pure vanilla extract
1/4tsp baking powder
1/4tsp baking soda
2 large eggs
1 1/4c fresh or frozen blueberries

1. Preheat oven to 350F.  Butter a 9x5" loaf pan.  Sprinkle with flour and tap out excess.
2. Combine 1/2c sugar and 1/2c lemon juice in a small sauce pan.  Cook and stir over medium heat until sugar dissolves.  Set aside.
3. Combine heavy cream, 2 tbs lemon juice, and vanilla extract in a small bowl.
4. Whisk together flour, baking powder, baking soda, and 1/4tsp salt in a medium bowl.
Moist tart lemon bread with sweet blueberries
5. Beat butter, lemon zest and 1c sugar on medium until pale and fluffy.  Reduce speed to low and add eggs one at a time and beat thoroughly.  Beat in 1/3 of the flour mixture followed by 1/2 of the cream mixture and alternate beginning and ending with flour until all is combined.  Gently fold in blueberries with a spatula.
6. Immediately pour batter into the loaf pan and bake about 55 minutes, or until toothpick in the center comes out clean (will need about 5 more minutes for frozen berries and you may need to place foil over the pan 1/2 way through to keep the top from browning too quickly).
7. Brush the top of the cake with lemon glaze and let set 15 minutes.  Remove from pan and brush the remaining sides of the cake with the glaze.  Let cool completely and serve.  (also delicious warm with butter!)

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