I truly, madly, deeply LOVE summer and what says summer more than juicy blueberries and
lemon?
This quick bread/cake is really bursting with sweet blueberries. The
lemon zest and lemon juice provides a subtle lemon taste but it definitely brings
out the fresh flavor of the blueberries. This recipe is scrumptious! If you love blueberries you will love it too!
Lemon Blueberry Muffin Pound Cake
inspired by: PBS.org
ingredients
2 cups all
purpose flour
1 ½ tsp
baking powder
½ tsp salt
1 stick
(1/2 cup) unsalted butter, room temperature
1 cup
sugar
2 eggs
2 cups
blueberries
zest from
1 lemon, or to taste
½ cup vanilla
yogurt
1 tablespoon
fresh lemon juice
For Glaze:
1 cup powdered sugar
1 tablespoon fresh lemon juice
directions
1. Preheat oven
to 350 degrees.
2. Spray a
loaf pan with nonstick cooking spray AND line the pan with parchment paper AND
spray the parchment paper. Set pan aside. Sometimes blueberries stick to the pan so
don’t skip the parchment paper, if at all possible. Trust me. The narrow sides of the pan are not lined with parchment paper & it's fine with just the spray in that area.
3. In a
medium bowl, whisk together flour, baking powder, salt and lemon zest. Add the
blueberries and carefully toss to combine.
4. In a
separate mixing bowl, cream together the butter and sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition. Mix in the
yogurt. Stir in the dry ingredients, mixing only until incorporated and being careful
not to crush the blueberries.
5. Scoop
batter into the prepared loaf pan and bake for 1 hour 10 minutes, until golden
brown. If it browns on top too quickly just set a piece of aluminum foil over the
top for the last 10 minutes or so. I need the full 1 hour and 10 minutes for it
to cook through. Let cool in the pan for 10 minutes before lifting out by
parchment paper or inverting gently onto a plate.
6. Stir
powdered sugar and lemon juice together and drizzle over cooled bread.
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