A taste of summer

August 6, 2017

Summer - means so many things, but the fresh fruit that we can get so easily is such a great thing. So last week, I bought blueberries, fresh picked and so delicious - I've been putting them on yogurt, in my morning oatmeal, in salads and now I found this recipe for this loaf - using blueberries and lemon - how could this not be good? and it really, is! After my 1st one, I made a few more and popped them into my freezer, just good to have on hand for lunches and snacks or a quick dessert with a scoop of ice cream (because everything goes with ice cream;)



Lemon Blueberry Loaf
1/3 c. melted butter
1 c. sugar
cream together and add
3 tbsp fresh squeezed lemon juice
2 eggs
combine until smooth
In separate bowl
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
give it a whisk to combine
have 1/2 c. whole fat milk ready.
Now, add the dry to the wet, alternating with the 1/2 c. milk.
So... add a bit of flour, then a bit of milk, back to flour and end with the milk.
Gently fold in 
1 c. fresh blueberries
2 tbsp. grated lemon peel
Pour mixture into a greased loaf pan (I like to line mine with parchment paper that I've greased with butter, just to make it easier to remove from the loaf pan.
Bake for 45-60 minutes (depends on the size of your loaf pan) until a toothpick near the center comes out clean.
Let cool for about 10 minutes then, poke some holes into the loaf (this is optional - if you don't poke the holes you can cut the glaze by half) and 
Glaze with the following
4 tbsp lemon juice
1/2 c. icing sugar
and, you're done!


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