I’ve been craving lemon lately. Probably because we were without sun for two straight weeks (except for three hours last Saturday – when I was stuck inside). My body probably thought lemon would act as artificial inner sun, which isn’t true, but that’s ok. In any case, the sun is back for an indeterminate amount of time – yay! I’m doing my best to revel in some delicious sun beams, as well as some delicious lemony foods.
This sweet and tender bread is perfect for a weekend brunch or as a light dessert. It utilizes whole wheat pastry flour, which is great if you haven’t used it. It packs all the wholesomeness of whole wheat flour, with a finer texture similar to all purpose. The blueberries are a natural with lemon, and oh yeah, they’re little packets of antioxidants. Go super fruit! I also swapped out some of the sugar for honey, which adds a delicate flavor and reduces some of the processed sugar. I did top the whole thing off with a drizzle of lemon icing, made with powdered sugar. Oops – sugar bomb. This isn’t necessary, but it is a nice touch.
So, if you’re stuck inside on a rainy day, try this bad boy. Even if your eyes are no longer accustomed to sunlight (a bright cloud forces me to wear sun glasses at this point) you can pretend you’re frolicking in a sun drenched blueberry field.
Light Blueberry Lemon Bread
based on this recipe
1/4 cup canola oil
2 tbsp lemon juice
2 eggs, lightly beaten
1/2 cup unsweetened vanilla almond milk (or regular milk – whatever you have)
1 1/2 cups whole wheat pastry flour
2 tsp baking powder
1/2 cup sugar
1/4 cup honey
1/4 tsp salt
1 cup fresh blueberries (I used frozen)
2 tsp. lemon juice
2-4 tbsp. powdered sugar
1.) Preheat oven to 350*F.
2.) In a mixing bowl combine oil, lemon juice, eggs, milk, sugar and honey. Mix flour, baking powder, and salt in another bowl.
3.) Add in the dry ingredients a cup at a time, mixing. Fold in blueberries.
4.) Spray the loaf pan with cooking spray. Pour batter into loaf pan and bake for an hour or until a toothpick inserted in the center comes out clean. Let it set up in the loaf pan for about 10 minutes, then carefully remove it and allow it to cool completely on a cooling rack.
5.) Combine the lemon juice and powdered sugar for the icing. Add the powdered sugar tablespoon by tablespoon until you reach the desired consistency (runny, but not too thin). Drizzle the icing over the loaf with a spoon.