Lemon Blueberry Bread

The lemon flavor of this is so light, that I like it! I am not a huge fan of lemon, so there are very few things you'll see here on my blog with a lemon flavor. But with 5 or 6 extra lemons laying around that were given to me FREE! I could not let them go to waste! (I just googled LEMON) and looked for a few of my favorite blogs to pop up!  I found this recipe over at Joy of Baking!

I was taking 6 teenagers (my two daughters and 4 of their friends) to a dance competition at the LA Convention Center and then for a fun adventure in Los Angeles, Hollywood and Beverly Hills! This Lemon Blueberry Bread, I made the night before, so that when we left at 6am in the morning, I had something delicious to feed them! They all grabbed a banana and a piece of bread and we were off! Here are a few fun photos of our day in LA! ENJOY!!! (Plus the recipe for the Lemon Blueberry Bread, at the bottom)

Lemon Blueberry Bread

from Joy of Cooking

1 1/2 cups flour

1 tsp baking powder

1/4 tsp salt

6 tbsp butter, room temperature

3/4 cup sugar 

2 eggs 

1/2 tsp vanilla

1 tbsp grated lemon zest (outer yellow skin of the lemon)

1/2 cup milk

1 cup fresh or frozen blueberries

Lemon Glaze:

1/4 cup sugar

2 tbsp fresh lemon juice

Preheat oven to 350. Spray loaf pan with non stick vegetable spray(Pam).

In a separate bowl, whisk together the flour, baking powder and salt. Then in your mixer or with a hand mixer, beat the butter until soft. Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture slowly and milk (alternating between the two). Mix only until combined. Gently fold in the blueberries.

Pour the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

With about 10 minutes cooking time left on the bread start to prepare the Lemon Glaze. In a small saucepan bring the 1/4 cup of sugar and the 2 tbsp of lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.