After spending a lovely weekend at the Jane Austen festival last weekend I have been craving scones, but others are tired of them..so what to do? This Blueberry Lemon Bread is the perfect substitute for a light treat. Great for breakfast or high tea. (I am really into the regency era right now!) For an easy, moist treat, try
Blueberry Lemon Bread Recipe:
Preheat your oven to 350 degrees.
Tip: Coat the blueberries with 1 TBS flour in a small bowl. This will help keep them from sinking. (Good tip for all baking!)
Combine ingredients (other than berries) together, careful not to mix for too long. Just enough to moisten.
Fold in berries. Pour into a greased 9 x 5 loaf pan. Bake for 50 min. Take out and cover with aluminum foil and return to the oven for 10 min or until cooked through.
After the bread cools - Drizzle on Lemon Glaze!
Mix together 1/2 c confectioners sugar and 1 TBS lemon juice. Continue adding lemon juice a little at a time until thin enough to drizzle, but thick enough to stick to the bread and not drip too much!
2 cups of all purpose flour (plus 1 TBS set aside for berries)
2 tsp. baking powder
1/2 tsp salt
1/2 cup veg. oil
1 cup granulated sugar
2 tsp vanilla extract
1 cup Blueberries
1 med/large lemon (zest and juice)
Mix together all ingredients, except blueberries.
Coat blueberries with 1 Tbs flour
Fold in the berries and pour into a greased 9 x 5 loaf pan
Bake in a preheated oven, 350 degrees for 50 minutes
Cover with aluminum foil and continue to bake for 10 minutes or until cooked through.
While cooling, prepare the Lemon Glaze.
1/2 c confectioners sugar and Lemon Juice mixed together to form a glaze. Drizzle over bread.
Keeps well in an airtight container on the counter for up to a week. Does well in the freezer for 2-3 months.