Blueberries are in season right now, quick go pick some! Just kidding, well not about them being in season. They are, and you should if you're able.
I have two blueberry bushes in my back yard and they are nowhere near enough for my family. I pick about 20, bring them in and watch my daughter devour them. If I want any, I better eat them outside. Luckily there are plenty of farms around here where you can go pick your own. My daughter and I did go pick a half gallon and it's already gone. Took about three days.
This bread was one that I made for the 4th of July party with my neighbors. Very moist, yet light and the fresh blueberries just popped in your mouth. I topped mine with some leftover lemon glaze I made for the lavender cookies I brought. (link below) and I thought it was a great combination. You can't beat the taste of lemon with blueberries. This recipe is nice because you can use frozen blueberries too, making it a bread you can enjoy anytime. I'll make it again, for sure.
Blueberry Loaf Cake with Lemon Glaze
Recipe form Taste of Home
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 whole eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 cup fresh or frozen blueberries
- Preheat the oven to 350º
- Spray a 9x5 inch loaf pan with non-stick spray
- Cream the butter and sugar together in the bowl of a stand mixer until light and fluffy.
- Add the eggs one at a time, while the mixer is on low.
- Add the milk and vanilla and mix until creamy and smooth.
- Add the flour and baking powder to a separate bowl and then slowly add to the creamed ingredients until smooth.
- Remove the bowl from the mixer and add the blueberries, incorporate carefully by hand so they don't break.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the top comes out clean. The loaf should be nice and golden brown on top.
- Let cool completely before adding the glaze.
Glaze recipe found here