Meyer Lemon and Blueberry Bread |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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YUMMY! I have not yet tried this recipe with regular lemons. But since most people do not have access to Meyer lemons, I am assuming regular lemons would make a decent sub. I would add an additional tablespoon of lemon zest though. Blackberries are also good with this bread. Enjoy. Ingredients:
2 cups flour |
1 cup sugar |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
3/4 cup fresh squeezed meyer lemon juice |
1 tablespoon grated meyer lemon zest |
2 tablespoons canola oil |
1 egg, well beaten |
1 cup frozen blueberries |
1/4 cup dried blueberries (optional) |
Directions:
1. Preheat oven to 350ºF.
2. Grease a 8x4 inch loaf pan.
3. Whisk together flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Combine lemon juice, lemon zest, oil and egg in small mixing bowl. Whisk to combine.
4. Stir blueberries into dry ingredients to coat. Add lemon mixture to dry ingredients and fold together until just combined. Spread evenly in loaf pan.
5. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely.
6. By the way - this bread gets even more moist and lemony the next day if you wrap it well once it's cooled. Don't make yourself wait, though. Cut a slice and then wrap it up.
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