Please welcome my guest poster today, Katrina from Warm Vanilla Sugar. I have a growing list of recipes from her blog including Slow Cooker Apple Butter, Eggplant Marinara Flatbread, and it should come as no surprise that I wanted to attack her Chocolate Peanut Butter Pretzel Brownies right through my computer screen. The loaf she is sharing with you today is also a must – check it out!
One year ago: Brownie Fruit Pizza
Hi everyone! If you don’t know me already, I’m Katrina from Warm Vanilla Sugar . I’m a 20-something gal who runs marathons, likes all kinds of cookies and sweet things and who can often be seen cuddling a furry black kitty named Molly.
I’m so excited to have a chance to guest post on Spiffy Cookie today. This is my first guest post, so I wanted to make sure that I made something special that is light and tasty for summer. Trust me, you will fall in love with this moist piece of awesomeness.
This lemon blueberry loaf is one of my favorite quick breads, and it turns into a nice snack cake in no time. All you have to do is pour an easy glaze on top of the loaf when it’s finished and you’re golden. But let me tell you now that it’s addicting. This recipe should make 8-10 slices, but in my house we pretty much cut the loaf into quarters….there is a reason that I run marathons!
I know Spiffy Cookie likes a good dessert, so Erin, this one is for you!
Glazed Lemon Blueberry Loaf
Makes 1 loaf
Lightly adapted from The Comfort of Cooking .
1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
1 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1 1/4 cup fresh blueberries
2 tablespoons lemon juice
1/3 cup powdered sugar (or more, if needed, for thickening)
Preheat oven to 350 degrees. Spray one loaf pan with cooking spray. Cut a piece of parchment paper to fit the bottom of the pan, then spray it with a little additional spray.
In a mixing bowl, beat together butter, 1 cup of sugar, 3 tablespoons of lemon juice and eggs. Combine flour, baking powder and salt. Now, stir flour mixture into egg mixture alternately with milk. Beat in lemon zest. Gently stir blueberries into batter and then pour batter into your prepared pan.
Bake in preheated oven for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (You may want to check at 45 minutes.) Cool bread in pan for 10 minutes.
Get your glaze ready by combining 2 tablespoons of lemon juice and 1/3 cup powdered sugar in a small bowl. Drizzle this over warm loaves and evenly distribute. Finish cooling in pan on wire rack.
Note: If you want to take the loaves out of your pan, remove from pan after 10 minutes of cooling and before drizzling with glaze.