So if anyone has any tricks, I'd like to know!
Since I told Josh that I would use my mixer every day if he bought it for me, today I tried Melanie's recipe for Lemon Blueberry bread, however I made muffins. (I like the individual portions for some reason)
they turned out really good!
however, the silicone once again, cooked some faster than others, but it still turned out AWESOME!
...so good, I'll share with all. (sorry if it was a secret)
Ingredients
- 1 cup butter
- 2 cups granulated sugar
- 3 eggs
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup buttermilk
- 2 tablespoons tightly packed lemons, zest of
- 2 tablespoons fresh lemon juice
- 8 ounces frozen blueberries
Icing
- 8 ounces powdered sugar (or 1/2 box)
- 1/4 cup butter, melted
- 1 1/2 tablespoons tightly packed lemons, zest of
- 1/4 cup fresh lemon juice
Directions
Preheat oven to 325 degrees.
Important: grease and flour two loaf pans.
Cream butter and sugar.
Add eggs and beat until smooth.
Add buttermilk.
Mix dry ingredients together and add to buttermilk mixture.
Blend well.
Mix in lemon juice and zest.
Gently fold in blueberries and only mix until incorporated.
Pour batter into loaf pans.
Bake loaves on the middle rack of the oven for 60 to 65 minutes.
Cool bread 10 minutes, remove from pan and place on a large cookie sheet, top side up.
For icing: Combind icing ingredients in a bowl.
Beat icing with an electric mixer until smooth.
Drizzle icing over the warm loaves.
The icing will harden when the bread cools to room temperature.
I thought I should mention, if you make this bread without the addition of the blueberries, the baking time is closer to 50 minutes and I recommend increasing the amount of buttermilk from 2/3 cup to 1 cup.
1 comment:
oooh! you are sharing my secrets! glad you liked them though, aren't they amazing!?
Post a Comment