Oh my word!
I must share with you all the absolutely most
delicious recipe ever!
I saw my friend Trisha Yearwood
(yes, it's true, we are friends - she may not realize it though -:))
making this Lemon Blueberry bread a couple weeks ago.
I was running on the treadmill at the time and
then ran to the store to buy the ingredients!
 |
| Cooling -- before the lemon glaze was added. |
Do you watch food shows on the treadmill?
Doesn't everyone??
I always watch Pioneer Woman and Trisha is on
right after PW on Saturday mornings.
Anywhooo -- she made this bread and it looked so yummy
and relatively easy and
you know I need easy!
 |
| With the lemon glaze -- a little taste-testing going on! |
On one of our many rainy weekends, I pulled out the recipe
and got to work!
I love blueberries and lemon so I figured it would be good!
It wasn't good -- it was fabulous, delicious, amazing, out of this world yummy!
Maddy and I both loved it.
Mr. Miata declared it my best effort ever!!
After Maddy and I had one (well, maybe two) slices each, he ate the
remainder -- not immediately -- but over the next day or two.
He ran to the store and bought more blueberries . . .
something tells me I will be baking more bread soon!
Although it's called a bread, I think it is more like
coffee cake with that delicious lemon glaze over the top.
Next time I may try to make it as cupcakes or a bundt cake.
So many possibilities!
Enjoy!
Here's the recipe (from the Food Network website)
Ingredients:
5 tablespoons butter, melted and more for greasing the pan
1 cup fresh blueberries
1 1/2 cups plus 2 tablespoons all-purpose flour
2 large eggs
1 cup granulated sugar
1 lemon, zested and juiced (about 3 tablespoons of each)
1 tsp. baking powder
1 tsp. salt
1/2 cup milk
1/2 cup chopped pecans (totally optional)
Glaze:
1 lemon juiced
1/4 cup of confectioners' sugar
Directions
Preheat oven to 350 degrees; grease a 4 x 8 x 2 inch loaf pan
Rinse and then toss the blueberries in 2 tablespoons of the flour and set aside.
Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice with an electric mixer. Sift together the baking powder, 1 tsp salt and remaining 1-1/2 cups flour in medium bowl. Add the flour mixture and milk to the butter mixture alternating, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 1 hour 10 minutes. Cool for 10 minutes and then onto a wire rack.
For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.
Gobble it up!!
