Читать книгу The Clueless Baker - Evelyn Raab - Страница 27

Blueberry Lemon Bread

You’ve invited Great-Aunt Gertrude to lunch. What on earth are you going to serve? Well, tuna casserole, of course. And with her tea, this lemony bread. She’ll be so impressed.

1 lemon (zest grated, juice squeezed)

1¼ cups (300 ml) granulated sugar, divided

1½ cups (375 ml) all-purpose flour

2 tsp. (10 ml) baking powder

¼ cup (60 ml) butter, softened

2 eggs

½ cup (125 ml) milk

1 cup (250 ml) blueberries, fresh or frozen (if frozen, don’t thaw)

Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan.

Grate the zest from the lemon into a small bowl and set aside. Squeeze the juice into a microwave-safe glass measuring cup or bowl. Add ¼ cup (60 ml) of the sugar to the lemon juice. Set aside.

In a bowl, stir together the flour and the baking powder.

In a large mixing bowl, combine the remaining 1 cup (250 ml) of sugar with the softened butter and beat with an electric mixer for 1 or 2 minutes, until fluffy. Add the eggs, 1 at a time, beating well after each. Add the grated lemon zest. Now add the flour mixture in 2 or 3 additions, alternating with the milk, beating until the batter is smooth. Quickly fold in the blueberries, mixing just until they’re evenly distributed.

Pour batter into the prepared loaf pan and bake for 65 to 70 minutes, until the top is golden brown and a toothpick poked into the middle comes out clean. Don’t remove the loaf from the pan yet!

Remember that little bowl with the lemon juice and sugar? Place it in the microwave and nuke on high power for 1 minute, stirring once or twice, until the sugar has dissolved and the mixture becomes syrupy. With a toothpick, poke holes all over the top of the baked loaf and gradually spoon the syrup over, allowing it to soak in. Let cool in the pan for about 30 minutes before removing to a rack to cool completely.

Makes 1 refreshingly lemony 9 x 5-inch (23 x 13 cm) loaf.