BLUEBERRY, LEMON & WHITE CHOCOLATE QUICK BREAD
I had a bunch of fresh blueberries, lemons, buttermilk & white chocolate chips to use up after the Scandinavian leg of the Zaar World Tour #6. This morning I was making a Greek breakfast wrap for Zingo that would use up Kalamata olives & feta cheese, but I wasn't sure my family was going to like it, so I created this moist & delicious quick bread to "sweeten the deal". ;) Incidentally, they ended up enjoying both the Greek wraps & the bread! :D
Provided by Tinkerbell
Categories < 4 Hours
Time 1h20m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F and grease one 9x5 loaf pan.
- Zest the lemon, then squeeze the juice from it. (You should have approximately 4 Tablespoons of juice, which will be divided.) Set zest and juice aside.
- In large mixer bowl, beat together the sugar, melted butter, 3 Tablespoons of the lemon juice, lemon zest and the eggs.
- In smaller bowl, sift together the flour, baking powder and salt. Add half to the egg mixture and beat to combine.
- Add the buttermilk, combine and then add the rest of the flour mixture. Beat until smooth.
- Fold in white chocolate & blueberries.
- Pour batter into prepared pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 20 minutes in the pan, then gently turn out onto a platter or baking rack.
- While warm, combine the remaining lemon juice with enough powdered sugar to create a semi-thin glaze.
- Pour evenly over the bread.
- Serve warm or cool.
LEMON BLUEBERRY BREAD
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.
Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
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