Itâs interesting how we remember certain foods at certain times in our lives. I remember the Sunday afternoon before I went back to work after having Sasha six weeks prior, October 30, 1989. I wanted to get the week off to a good start and make preparations. Sashaâs clothes were out the diaper bag was packed so I could take her to her grandmotherâs in the morning. My clothes for school were out and bag was packed. The breakfast table was set and I had everything on hand for dinner Monday night. I decided to make this lemon blueberry bread to pack in my lunch and to have on hand for snacks the rest of the week. Back then, 32 1/2 years ago, it was often sour cream that was used in recipes rather than strained yogurt, which is why this recipe caught my eye in a womenâs magazine, probably Good Housekeeping or Redbook. I have made a few changes over the years. Originally it called for a lemon syrup and glaze. âWho needs the extra sugar or calories?â I thought, with so much flavor from the lemon and blueberries? I have added nuts at times, but I think I like it best without. I like to store it in a cake dome on the counter (or island) so it is easily visible and accessible. If I had a little coffee shop, this would be a staple item in the display case. If you donât think you will use the whole loaf, freeze some after cooling, store in sandwich bags and then place all bags in a larger freezer bag. This is a nice bread to serve with tea for a snack or with some cottage cheese on the side for breakfastâŚIt will have you sayingâŚ
Itâs a Great Day đ
Ingredients
1 1/2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon course salt
1 cup strained yogurt
1/2 cup sugar
3 large eggs
2 Tablespoons lemon zest
1 teaspoon vanilla
1/2 cup unsalted butter melted
1 1/2 cup blueberries (fresh or frozen-use them frozen, do not thaw)
1 Tablespoon unbleached flour
- Pre-heat oven to 350 degrees and butter (or spray with non-stick cooking spray) an 8.5 x 4.5 loaf pan, then flour it.
- In a larger bowl, whisk the 1 1/2 cups of flour, baking powder and salt. Set dry ingredients aside. In a smaller bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and melted butter.
- Add the wet ingredients into the dry ingredients and blend until combined.
- In another small bowl, mix together the blueberries with the 1 Tablespoon of flour. This will keep the berries from sinking to the bottom of the loaf pan. Very gently fold in the blueberries into the batter.
- Baking time may vary, depending on your oven. Bake for approximately 50 minutes then test with a tooth pick inserted in the center of the loaf and look for it to come clean to determine that the bread is done. If additional time is needed, check in 5 minute increments, making sure to set a timer so you donât get side tracked-I have done that before and my effort has been for naught.
- When bread is complete, remove from oven, let cool for 10 minutes in pan on a rack and then remove from loaf pan onto the baking rack.
- Let bread cool completely before slicing, if you can wait. Slice and place slices in cake dome (or any other container) or freeze. I like to serve with a little bit of unsalted butterâŚEnjoy đŤ