Thursday, June 16, 2011

Lemon Blueberry Bread, Part 2...(forgotten awards)

Here we are, in the midst of a beautiful summer for most of us...I should say for all of us?...with all the scorching heat everywhere, we shouldn't complain here, in South Florida, because our record temperatures only go about as high as 95 degrees, and most of the time a nice breeze, especially by the ocean, or the Intracoastal  waterway, where you see people line up on the bridge, fishing, from morning till night. We are having an abundance of berries all over, not just here, but just about all over the globe. I'm noticing more and more berries recipes on food blogs.
Having the huge container of blueberries...
I was not about to waste one berry, and determined to make 3 different recipes with it, so here we are on Part 2. a light, lemony, blueberry bread, topped with yummy crunchy topping...a bread that also doubles for  a "fragrant tea cake" with crunchy topping. Here's the recipe, I promised!

adapted  from The New Basic Cookbook

 1/2 cup sugar
1/3 cup un-bleached all purpose flour
4 Tbsp=1/2 stick unsalted butter, at room temperature
1 Tbsp grated lemon zest
1  teaspoon ground cinnamon

Stir the topping ingredients together in a small bowl, and set aside.

For the Bread/Tea Cake:

3/4 cup sugar
1/2 cup milk
1/3 cup sour cream
4 Tbsp=1/2 stick unsalted butter, at room temperature
2 eggs
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh blueberris
Zest of 1 lemon
after zesting lemon, use the juice from it

Preheat oven to 375 degrees F. Spray a 9x5inch loaf pan with cooking spray
In a medium bowl, stir the sugar, sugar, milk, sour cream, butter, and eggs together, until smooth.
In a larger bowl, toss together,. the flour, baking powder, and salt. Stir the wet ingredients into it, and add the juice of the 1 lemon.
Carefully, fold in the blueberries, and the lemon zest, to combine.

Transfer the batter to the prepared loaf pan, and sprinkle with the topping, carefully patting it down a little.
Bake on 375 degrees for the first 30 minutes...lower the temperature to 325 degree F. and bake for an addition 25 minutes until topping is deep golden, and has formed a nice crunchy and thick crust.
Cool in the pan for about 10 minutes on a wire rack and transfer the loaf pan to continue cooling. Makes 1 loaf

 I would like to show off my new thrift find...a "fire king" oven proof blue glass loaf pan that I purchased at Goodwill, for $1.99. It's not as deep as your "pyrex" glass loafpans, but it really is pretty, and has a nice design on it. Besides the fact that it's such a bargain, this seems to be an antique from the sixties, or seventies. Have not seen one like that at all.

First, I made the topping for the Lemon, Blueberry Bread, and set it aside.

Next, I combined all the ingredients, according to the recipe, and at the end. carefully folded in the fresh blueberries. Notice how thick the dough is, but not too thick, but thicker than a cake dough.

Now, you're ready to fold the dough into an oil sprayed loaf pan. A glass loaf pan works best. Just fold in, and carefully smooth down with a spatula.

Now, you're ready to spoon the best part...the topping. So crunch, just the right sweetness, and so yummy!

Now, it's ready to go into a 375 degree F. oven for 30 minutes, and it's important to turn the temperature down to 325 degrees, because you will need an addition 25 to 30 minutes longer to bake. (Recipe call for 375 degrees all the way through)...but if you follow the high temperature all the way through, top will start to burn after the 30 min. time, and it will be way too brown.

The finished product...crunchy, yummy, and oh, the fragrant. Almost ran over a little, because loaf pan is not deep enough.

Seriously...have you ever seen anything so crunchy, and delicious looking? Is it a bread, yes! it a tea cake?...certainly yes! I would have called it a tea cake, but recipe calls for it's a Tea Cake, and Bread!

When it's almost cooled, you can put a large serving plate, or a rectangular platter like I did, and flip it over, and again, over to the correct side. (Crunchy topping will not get ruined.)

Now it's ready to be sliced and enjoyed!

If you follow my adapted recipe, and step-by-step photo method, you will not go wrong. (Just leave my kitty)

Last, but not least, I took only one slice to keep for myself, and shared the rest with my family. As I was driving from the island over the Southern bridge, to West Palm, the bridge was up, as you can see cars lined can see the dry grass on the right...lack of drought, worst in years! The people on the right, chilling out, and some fishing on the bridge (you can't see on the photo, no)...also fishing in the water, where you can walk out for miles, before it gets deep.
So, that's it my friends...took you on a little journey again...have a wonderful weekend, and


Just wanted to remind you that I did mention about paying forward the latest award to the first 30 commenters but each and every one has missed my message regarding the awards, so I am copying and pasting, not 30, but 32 friends' comment to please accept the award, and pay it forward if you like! all deserve it well!

I will post Lemon Blueberry recipe later...but I wanted to get this post out and to let you know again about the Awards. Take one, or take both...they are lovely awards, for lovely blogger friends...and then some!!!

This beautiful  Hundred Hearts award was given to my by my dear friend Mina,

@Angellove's Cooking. Such a talented cook, and baker, she make such beautiful cakes, yeast breads...also unusual, colorful and delicious entrees, and salads. Thank you Mina, I really appreciate it!

Благодаря Зиче!!! 

I would like to thank my dear friends Nancy, and Veejay, from Kitchen Gypsies  for this Lovely Blog's way overdue to mention it! They have a beautiful blog, mostly Indian inspired cuisines, with various other American yummy dishes, and  wonderful desserts.
It's vegetarian, and truly inspiring! I truly appreciate this award...thank you for honoring me with it!


Tina (PinayInTexas)
Nancy and Vijay
Angie's Recipes
Magic of Spice
Anna C



A Busy Nest

Boulder Locavore

Lin Ann


Veronica's Kitchen


Dulce Dough

KB and Whitesnake
Michael Toa
Angellove's Cooking
Raksha's Kitchen

Enhanced by Zemanta


claudia lamascolo said...

Wowow look at those berry's awesome bread yummy!

Kati said...

Biztos finom, egy ilyen párosítás csak finom lehet.

Lizzy said...

Thanks so much for the awards, Lizzie!!! Your bread looks moist and wonderful. Looking forward to your next blueberry recipe :)

Three-Cookies said...

The bread (or cake?) looks amazing, you certainly didn't skimp on the blueberries.

Lilla said...

Non ero sicura di avere capito bene ma ora non ci sono più dubbi: ho ricevuto un!! Anche per i consigli sul latticello :)

Hamaree Rasoi said...

Blueberry infused cake looks awesome

Hamaree Rasoi

Emma said...

Thank you for the award Elisabeth :):). I will grab it and place it on my blog.

Loving the fluffy looking blueberry loaf also. You lucky ducks in the US are getting all the good fruit right now!

Kate@Diethood said...

The bread looks fantabulous... I love the amount of blueberries in there. Delicious!

mellissina2 said...

Kedves Elizabeth!! Ha megkóstolhatnám,nagyon guszta!!!!

honey82 said...

This is a classic delicious american cake!!!
Complimenti Cara,is fantastic!!!!;-))
Kisses and hug

Parsley Sage said...

Oh that bread look berrilicious! So gorgeous and flavorful :)

Spicey said...

That looks so delicious! I definitely need to get my hands on some blueberries. :)

Kathy said...

Thanks for the award… I will be sure to grab it and pay it forward! This bread looks fantastic! I love blueberries! Looking forward to the lemon blueberry recipe. Enjoy your week end!

Veronica's Kitchen said...

Thanks so much for the award, Elisabeth. It means a lot to me as a new blogger. My son loves blueberry and thanks for sharing your blueberry recipes.

Junia said...

ahhhh so crazy. i was just browsing thru whole foods recipes and i had just bookmarked a similar recipe: before reading your post!! love the crumble on the cake. i bet it tastes fantabulous!

Angie's Recipes said...

Blueberries are relatively pricy over here...your bread looks like loaded with freshness and berries! And the crumbs topping looks so GOOD!

Angie's Recipes said...

And thanks, my dear, for the award! You are always so kind and nice to me.

Pacheco Patty said...

Thanks for the awards Lizzie;-). You are very generous to share your lovely well deserved awards;-)
The lemon blueberry bread came out just perfect and that crunchy topping looks beautiful and so delicious. Have a wonderful weekend;-)

Butrcreamblondi said...

Whether it's a tea cake or a bread, it looks fabulous! I love when blueberry cake has a crumb topping :)

purabi naha said...

full of the awesome taste of blueberries, these look delicious!! I think I have to try this very soon.

Jill@madaboutmacarons said...

What a lovely post - I love the crumble topping on that gorgeous blueberry cake of yours. What's going on with the world's weather? Lovely photos: you are so lucky where you live! Enjoy the heat.

Shabs said...

Yummy , I am gonna make this today , you have been tempting me with all thaws gorgeous blueberry recipes for a while now .
P.S : I made those garlic rolls and it was just super delicious : D .

Lizzy said...

I hope you received your WhipIt...I just popped it in an envelope so hopefully the PO didn't think I was shipping illegal drugs :/ xo

Lizzy said...

Thanks for the great tip re whipped cream stabilizer! Love it~

scrambledhenfruit said...

Thanks for the awards! This blueberry cake/bread looks just as delicious as the scones! Now I can't wait to get some blueberries! :)

Christine's Pantry said...

Looks awesome! Yummy!

Sihirli Yazılar said...

It's noon time here, Elisabeth and we didn't have lunch yet. So let me not look at this delicious bread too much:))
South Florida is not very hot and there are people fishing during all day? Here in Izmir (Turkey) it's quite hot so that we prefer not to go out until the evening. Imagine that I'm marching at 10 o'clock in the night:)

Melanie said...

That blueberry bread looks gorgeous! What could be better than a freshly baked cake loaded with blueberries!

Roxana GreenGirl said...

i love making berry treats this time of the year, so many delicious choices.
your bread looks and sounds so good, wish I had a slice right now!
Thanks for sharing Elisabeth and congrats on your awards

FOODESSA said...

This might berry bread of yours turned out quite spectacular.
Thanks for sharing this dessert with us.

Now that you've baked it...we can now be re-assured that it bakes up just right. I do love blueberries...just waiting for them to be in season.

Btw Elisabeth...thanks for the award...I've been having a little difficulty catching up with everything going on lately. I didn't forget you ;o)

Ciao for now and flavourful wishes,

mangiabella said...

ahhh I can feel the tang of the lemons and blueberries from here! Thank you so much for passing forward this award to me, it means so very much bella, you have a way of brightening the days of so many of us with your thoughtfulness, your amazing blog posts and your genuine acts of kindness...big hugs to you!

Nami @ Just One Cookbook said...

Congrats on your awards and thank you for passing it to me. This lemon blueberry bread looks so delicious. I usually like the top part, but as a non-baker, I didn't know how to prepare it (or even what they are made of!). I love yours because the topping is A LOT! I wonder if I can bake this.... I'm not so confident, but in case I become more comfortable making it, I will make this! Bookmarked done. :-)

Boulder Locavore said...

Thank you my lovely friend for including me! I so love meandering through your blog, feeling like I'm visiting on vacation! I so appreciate the instant transport your blog offers. I love knowing what is going on in your kitchen and surroundings! xo

Mari said...

I have join your site I think again, because I am already on the other list. Should I have join on both?

Have a great afternoon :)