It is nearly impossible to find blueberries in Honduras because they are very difficult to grow in a tropical climate; however, I found them and bought 5 pounds frozen for about $10 (L200). They've been in my freezer for quite a while because I couldn't think of anything to make, but I found this recipe for lemon blueberry bread that looked delicious! One of the fruit/veg street vendors gifted me a bag of lemons too, so it was perfect timing. Also, I was growing sick of banana bread. :)
Recipe
Adapted from Allrecipes.com
Ingredients
Bread:
1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts (optional, I chose not to put them in)
1 cup fresh or frozen blueberries (I used frozen)
Glaze (I didn't make the glaze):
2 tablespoons lemon juice3/8 cup powdered sugar
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour an 8x4 inch loaf pan.
- In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, and blueberries*. Pour batter into prepared pan.
- Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and powdered sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
*Tip: Roll blueberries in flour before adding to mixture so that they don't all sink too much to the bottom.
