Lemon Blueberry Bread

I had a packet of frozen blueberries in the freezer with the idea of making a smoothie. Tried it once and the kid didnt like it at all. So I used half of them in this blueberry muffins earlier and the rest went into this delicious blueberry bread. Do try this recipe, its definitely a keeper.

Source - JoyOfBaking
Ingredients:
 1 1/2 cup All purpose flour
1/2 cup butter softened at room temperature 
1 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1 tblsp grated lemon zest
1 tsp vanilla extract
2 eggs
1 cup fresh or frozen blueberrries
1/2 cup milk


For the lemon glaze:
 2 tablespoon white sugar
1 tablespoon fresh lemon juice.


Method:
Preheat the Oven to 350F
Prepare a loaf pan by buttering up the sides and bottom.
In a large bowl add the flour, baking powder and salt, whisk well to combine.
Take a table spoon of this flour mixture in a small bowl and gently coat the blueberries.

In an other bowl cream the butter with the electric mixture until soft.
Add the sugar and beat for another 2 -3 minutes till it becomes creamy. 
Add the egg one by one and beat well to incorporate.
Scrape the sides of the bowl using a spatula and beat the mixture till its smooth and pale.
Now add the flour mixture in three additions alternating with the milk, ending with the flour.
Gently fold in the blueberries. Do not overmix.


Transfer the batter to the prepared loaf pan and bake for 50-60 mins or until the toothpick inserted in the center comes out clean.

For the glaze:
Place the pan on a wire rack. 
In a microwavable bowl add the sugar and lemon juice , warm it up for 20 secs or just until the sugar dissolves.
Poke holes on the bread with a tooth pick and then gently brush the top with the warm liquid. 
Remove from the pan after 20 minutes.

Notes:
If using frozen blueberries , do not thaw, toss with flour and directly add to the prepared batter.
Do not skip the glazing part, its not too sweet and gives the bread a moist texture.

Weekend Baking - Blueberry Muffin.

My Son has taken a sudden liking towards blueberries. Few months back he always said 'no' to this wonder fruit, but now he demands  blueberries in everything even in dosai's. I am so surprised to see his taste bud change in such a short time. So nowadays I always make sure to pick up a box of blueberries during my weekend shopping. I am not a big fan of blueberry muffin , but since I had some fresh fruit in the refrigerator wanted to give this recipe a try and am so glad I did, it turned out soft and delicious, we all loved it .

This is also a low calorie recipe with oil and yogurt.

Recipe source: Joy Of Baking

Ingredients:

2 cups all purpose flour
1/2 cup sugar

1 cup blueberries

1/4 cup canola oil

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup yogurt

1 egg (slightly beaten)

1 tsp vanilla extract

Method:

Preheat the oven to 190F

Prepare the muffin tins with paper liners.

Sift the dry ingredients , the flour, baking powder, baking soda, and salt to a medium bowl.

Add the oil and yogurt in a large bowl and beat well with a whisk.

Add in the slightly beaten egg, vanilla extract and mix well.

Now add the flour mixture and mix gently to incorporate. Do not overmix.

It is ok to have small lumps. Over mixing will lead to tough muffins.

Gently fold in the blueberries. Spoon the batter in to the prepared pan. 

Bake for 16- 20 mins or until the toothpick inserted in the center come clean.
Cool in the pan for 5 mins before removing and cooling on a wire rack.
Makes about 12 muffins.

Note: If using frozen berries, toss them in about a 2 tablespoon of flour from the flour mixture and then add to the muffin mix.

The sweetness was on the milder side for this recipe, so if you want a sweeter muffins increase the sugar to 3/4 cup.