Blueberry Lemon Loaf

Blueberries are so versatile and nutritious and make their way into many tasty recipes.

I’ve used them to make jam, muffins, cakes, scones, pies, waffles tea breads and more.

My recipe for Blueberry Lemon Loaf has always proven to be a delicious addition to any breakfast, brunch or tea. It has also made its way into many lunch bags for a tasty treat.

Even if I have a really good recipe, I’m always on the look out for one that is even better or at least a new idea I can integrate into an old recipe.

A while back I came across a new recipe for Blueberry Lemon Loaf that caught my attention. I filed it away under “recipes to try out.” You really can’t imagine how large this file is.

A few weeks ago I decided to make a blueberry loaf and remembered the new recipe I had previously come across. Now was as good a time as any to try it out.

The good news is that the recipe was on top of the enormous recipe pending file and easy to find.

I’m glad I tried this new recipe! I’ve made it three times since and all who have sampled it have given it rave reviews.

So I retired the old recipe and replaced it with the new recipe but the blueberries aren’t going anywhere… except into my next loaf!

Blueberry Lemon Loaf

1/2 cup unsalted butter softened

1 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons finely grated lemon rind
2/3 cup milk
1 cup blueberries fresh or frozen

Streusel Topping

2 tablespoons granulated sugar
2 tablespoons packed brown sugar
¼ cup all purpose flour
2 tablespoons unsalted butter softened

1. Make streusel topping by combining granulated and brown sugars and flour.
2. Cut in butter until mixture is very crumbly, set aside.
3. Cream butter and sugar together using an electric mixer.
4. Add eggs one at a time, beating well after each addition then beat in vanilla.
5. Combine flour, baking powder, salt and lemon rind.
6. Using a wooden spoon and starting with flour mixture, alternately stir dry ingredients and milk into butter mixture, making 3 additions of dry and 2 of milk.
7. Gently fold in blueberries.
8. Transfer batter into a greased 8 ½ x 4 ½ inch loaf pan and sprinkle with streusel.
9. Bake in center of preheated 350 degree F oven for 70 to 75 minutes or until streusel topping is golden and cake tester inserted in center comes out clean.
10. Remove from pan and cool on wire rack.

Notes, Tips and Suggestions

• If using frozen blueberries, do not thaw. Toss gently with 1 tablespoon flour before folding into batter. This helps prevent the blueberries from “bleeding.”
• Stock up on Ontario blueberries when they are in season. Wash, drain well and lay on a clean tea towel until dry. Place on cookie sheets in a single layer and freeze. Bag them and store in the freezer. No need to buy fresh blueberries for baking in the winter.
• Besides being economical you are supporting our farmers by purchasing local produce.
• Double or triple streusel recipe and use as a topping on muffins, open face pies and fruit crumbles.
• Make sure to spread the batter so that it’s higher on the ends than the middle of the pan for a more uniform size loaf.
• This loaf freezes very well.

A New Friend in the Kitchen

If you are anything like me you have at least two drawers full of kitchen gadgets and most likely only use half of them.

Recently I purchased a micro zester/grater that I’ve had my eye on for a while. I first saw it on a Martha Stewart show but convinced myself that I really didn’t need it.

Well a few weeks ago I finally gave in and bought myself one and highly recommend it.

It zests very finely only removing the very thin yellow layer of the lemon which melts right into the batter. (This works well for those who have an issue with finding strands of lemon peel in their food.) However, the wonderful lemony fragrance and taste is not compromised.

I think it will also do a “fine” job grating ginger and nutmeg.

This gadget has rendered three mini graters in my kitchen drawer obsolete so I removed them and made room for my new found friend.