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!

LEMON BLUEBERRY BREAD
adapted  from The New Basic Cookbook

TOPPING
 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 aroma...so 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!...is it a tea cake?...certainly yes! I would have called it a tea cake, but recipe calls for bread...so 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 up...you can see the dry grass on the right...lack of rain...total 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

HAPPY FATHER'S DAY... TO ALL THE DADS!

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!

Congratulations...you 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!

 

I would like to thank my dear friends Nancy, and Veejay, from Kitchen Gypsies  for this Lovely Blog Award...it'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!

32 comments:

laurie

 

 

Emma

 

 

Pegasuslegend  

 

 

Melynda

 

 

Mari 

 

 

 

Tina (PinayInTexas)

 

 

Nancy and Vijay

 

 

Angie's Recipes

 

 

Kathy

 

 

Lizzy

 

 

Magic of Spice

 

 

aipi

 

 

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http://www.blogger.com/profile/17104033889937635168

 

 

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Raksha's Kitchen

 

Blueberry Scones...Part 1, and Awards!

All right class...I hope you've done your homework, because I'm going to quiz you on it! I made these amazing and yummy scones, based on a recipe by my dear friend Emma, from Australia,@ Sunflower Days.

On her recent previous post, she made these incredible rustic raspberry scones, that caught my eye, and I simply fell in love with it. I mention to her on my comment, that I would like to make the scones, but I don't have raspberries, so she encouraged me to make it, even though I have blueberries...and mind you I had tons, and tons of it. If you shop it Costco, you know exactly the sizes their product come in. Well, the blueberries came in a huge plastic container that was 908 grams=32 ounces...how do I know how many ounces? ...it was written on the package, but I did my homework, knowing I have to do some converting the Metric measurement on
Emma's recipe. Click here, for the recipe, and click back to my blog for the measurement conversion.
I did the multiplication, just to prove a point, 908g. x .0353, and it's exactly 32 ozs.

Just when you thought you've seen really nice blueberry recipes...check out my friends, Brenda's and Kathy's amazing...
 Blueberry Lemon Pound Cake ...@Brenda's Canadian Kitchen
 Blueberry Pound Cake... @ Bakeaway With Me

Here's the Conversion list again, just in case you need it!

ounces to grams: multiply ounce figure by 28.3 to get number of grams
grams to ounces: multiply gram figure by .0353 to get number of ounces
pounds to grams: multiply pound figure by 453.59 to get number of grams
pounds to kilograms: multiply pound figure by 045 to get number of kilograms
ounces to milliliters: multiply ounce figure by 30 to get number of milliliters.
cups to liters: multiply cup figure by 0.24 to get number of liters

In one day, I made three different recipes with my beloved blueberries, which is in the same group of my favorites of the berries, as strawberry, on top of the list, and blueberries close second, and of course raspberries, which are equally as good, but they are ever so expensive, just as the blackberries. I love them all, but I will stay with my first two choices to combine them in a wonderful dessert. Notice how flaky they are? I followed Emma's recipe to a "T" and wouldn't you know?...I actually added one egg, to 1 cup of the buttermilk, to have enough to brush this beautiful egg wash glaze on it!

Have you ever seen such perfect, gorgeous, huge, and juicy blueberries?...Costco has them, and then some!!!
Getting off the subject, now...the time has come once again, as in every year at this time; some of us get to go on vacations, while some of us stay here, now for the third year...boo, hoo...almost crying...well not exactly! I am so fortunate to be living in one of the most beautiful, tropical, and most desirable place in the world!!! We have sunshine every single day, have the most beautiful beaches, in-ground swimming pools, just about every one has a pool, all the best local eateries, that won't put a "hole" in your pocket...very affordable, the local fun outdoor restaurants that are right on the water, live outdoor theaters, most of them free, we have City Place, right here in West Palm Beach, where you can spend an hour, or spend the entire day...an outdoor mall, but of course better than
a mall, so leisurely, so magical, I've already posted several photos of it in my previous posts!

I mentioned about paying my awards forward on my last post, but as you all know, it takes such a long time to be linking the names of the blogger, and their blog to do all this. I came up with the perfect solution...since I've been
"milking" this last post...not so much for the attention and for more comments, although I must confess I do love all the comments...it certainly brightens my day to know that there are blogger friends out there who care. I try to do the same, as much as I can to keep commenting. So, I will not drag this on any longer.

Please collect your awards all of you lovely people...friends...from my previous post! All 30, which is perfect. You have two awards to take, copy, paste, or upload from the link and you know what to do...pass it on...pay it forward to whoever you wish to that are deserving of it. Thank you, thank you...from the bottom of my heart!!! Your names are all linked into the previous post, and I will remind you also, to let you know that I have an award for you! Now, wasn't this easy?

Please accept the awards...the first 30 commenter friends!!! 


...Gotta run back to my daughter's house to feed the doggies... since family is off to Italy...they just called to let me know they got there safely...yeayy...and of course I "broke down crying like a baby on the phone"...Bye!

Here's my little "misen plaz"...like I said, I added one egg to the buttermilk, which was abt. 1 cup, beat it with a small whisk, and added it to the flour, that had the sugar, and salt.

First, you add the little pea size pieces of cold butter, which in conversion is 2 ounces=half a stick of unsalted butter. Carefully crumble it in with a pastry blender, then blend in the liquid, but don't mix it too much. At the end, fold in the berries real carefully.

Make sure you use a large piece of parchment paper to lay your dough on. You don't need a rolling pin, just add a little more flour on the top of the dough, and form it into a circle, brush the remaining buttermilk with the egg on the top (opt.) ...slice it all the way through into eight equal slices...as you can see, I sliced two piece of blueberries right through and squished it, but that's OK.
I baked it in a preheated 425 degree F. oven for approx 25 minutes.

Just "feast" your eyes at these gorgeous scones. Bet it won't last you more than one day:DDD