Lemon Blueberry Bread

What is it about the combination of lemon and blueberry? They blend so well together that its not even a matter of two flavors.....they become one.

And the lemon said to the blueberry (said in her beshht Shid voishe from Ice Age) "You complete me"

This baffles me because lemons are sour and blueberries are tart.....and some how when these combine, they defy logic and become sweet.

I wonder what the tastebud scientists have to say about that.....

I've started reading a book about sweets and tastebuds and how different people taste things differently. I still haven't figured out if I'm a taster or a super taster. The next chapter should be interesting though. It's about the "Myth of a Refined Palate". (this should make me feel soooo much better about myself. I mean, it's not my fault that my tastebuds don't work the same way as those pretentious so-and-so's who live off the fact they can define each and every spice and herb in a dish, no matter how well hidden.) Oh but hey....if you can do that....(as long as you aren't pretentious about it) I have nothing against you! Seriously, we're cool. Don't take me too seriously and get all butt hurt about that statement. Chill

Maybe I should shut up now? (I'm probably just super jealous and would rather not admit that)

I was planning on making some blueberry banana bread that I saw but when I got home, I had discovered that my daughter had cleaned the kitchen (yeah!!!!) and tossed the extra ripe bananas (boo!!!!). And here I had these blueberries who were begging to be appreciated. Thats when I decided to thumb through a free cookbook I was handed some time ago, at Costco. In the dessert section I came across a recipe for Lemon Bread. Then I remembered a Lemon Blueberry Buckle I had made a year ago and knew instantly that this Lemon Bread needed an attitude adjustment.

Toss out the poppy seeds.
Toss out the walnuts

Bring in blueberries!


Lemon Blueberry Bread
1 1/2 cups a.p. flour
1/2 teaspoon salt
1 teaspoon baking powder
6 tablespoons butter, softened
2 eggs
1 cup granulated sugar
1/2 cup milk
Zest from one lemon
juice from one lemon
1/2 cup powdered sugar

Preheat your oven to 350'F

Grease and flour a 9x5" loaf pan. I had once read somewhere that you could use powdered sugar instead of flour in this step, for desserts. I tried it. I don't recommend it. It didn't really work. The bottom of my little loaf was a mess.

Whisk together the flour, salt and baking powder.

In a large bowl, cream together the butter, eggs and granulated sugar until nice and fluffy. Add half of the milk and mix, then add half of the flour mixture and mix....then add the remaining milk, mix. And finally add the remaining flour mixture, and mix.

Fold in the blueberries and lemon zest


Pour your luscious batter into the loaf pan. Bake for 60 minutes, or until you get the clean toothpick test.

Let the bread cool in the pan for about 5 minutes.

Now....take a toothpick and poke the loaf all over the place


Mix together the lemon juice and the powdered sugar to make a glaze and pour the glaze all over the warm bread....







If you have another lemon handy, make some decorative zest for a nice little garnish