I was at my neighborhood farmer’s market this weekend, which I love. Peaches, corn, tomatoes, beets, lettuces, beans, blueberries are all in season. A little pricey, but worth it. When I was buying my blueberries the girls manning the stand told me this was it for their blueberries this year as they lost the majority of their crop due to the lack of rain and wacky weather (wacky being my term, not a technical farming term). I bought a few extra baskets and headed home.
I love blueberries with yogurt, on cereal, on their own, and of course in muffins, cakes, and bars. Blueberry and lemon is one of my favorite combinations and I made a blueberry lemon bread for the first time – it was delicious – moist and light. Sad to see the blueberries go, but I put a loaf of this bread in my freezer for down the road.
Blueberry Lemon Bread (click here for printable recipe)
- 1 1/2 cups flour + 1 tablespoon
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- Juice and zest of 1 lemon
- 1 1/2 cups blueberries
- 1/2 cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup milk
Preheat oven to 350 degrees F and spray a 9 x 5 x 3 loaf pan with non-stick cooking spray. In a small bowl, whisk together the 1 1/2 cups flour, baking powder, salt and lemon zest. In a separate small bowl, toss blueberries with the remaining 1 tablespoon of flour.
With an electric mixer, beat the butter until smooth. Add the sugar and beat for 2-3 minutes, until light and fluffy. Add the eggs one at a time, scraping bowl as necessary. Beat in the vanilla and lemon juice. With the mixer on low, alternately add the flour in three additions and the milk in two additions, starting and ending with the flour. Fold in the blueberries by hand. Transfer the batter into the prepared pan and bake for 55-65 minutes, until a toothpick inserted in center comes out clean. This bread freezes well, wrapped tightly.