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!

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