18 4 / 2011
Lemon Blueberry Bread
I feel like I’m still just in practice mode before I really get serious about being learning pastry. And as I get more serious about this blog, I’m thinking of adding in a lot more types of posts from inspirations to equipment, not to mention everything I’m learning about the world of pastry.
But some days I’ll just want to throw an extra recipe together. Especially when I was on a roll for that Arty Party. I looked in the fridge and saw Blueberries and Lemon and thought, why not, this shouldn’t be too hard. And it wasn’t. Though I’d definitely categorize this a breakfast bread. It’s pretty sweet.
And being that passover is starting tonight at sundown, one last quick bread, might not be such a bad idea!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup granulated white sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon grated lemon zest
- 1/2 cup milk
- 1 cup fresh blueberries
- 1/4 cup (50 grams) granulated white sugar
- 2 tablespoons fresh lemon juice
- Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.
- Butter the bottom and sides of a loaf pan (9 x 5 x 3 inch)
- In a separate bowl, whisk together the flour, baking powder and salt.
- In the bowl beat the butter until softened (about 1 minute).
- Add the sugar and continue to beat until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the vanilla extract and lemon zest.
- With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined.
- Gently fold in the blueberries.
- Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
- Meanwhile, in a small saucepan, bring the 1/4 cup of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
- When the bread is done, remove from oven and place on a wire rack.
- Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze.
- Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.
11 4 / 2011
Blueberry, White Chocolate Chip Cookies
My good friend Deanna moved to Los Angeles earlier this year and I miss her like mad. I really wanted to do something special for her birthday and decided to send her some cookies. This concoction seemed like a good idea but I left it too the last minute and if I had the time I would have scrapped them and tried again. I just wasn’t happy with the texture or the flavor. They didn’t melt at all. That means I need more butter, right? It just doesn’t taste like they are worth the calories!
Rather then remake them, I went running around NYC looking for a cookie tin and ended up with a smurfette lunchbox. I SO wish I took a photo of it! I’m really happy that I found that but with the rush, I went straight to Fedex. I was not happy with the cost to over night the package. Damn. How do small bakeries afford that?
I’d love any advice on how I might make this recipe more special. Also, would real blueberries be better than dried ones?
- 3/4 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 egg
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dried blueberries
- 1 cup white chocolate chips
- Preheat oven to 375.
- Beat the first five ingredients in one bowl.
- Mix the flour, baking soda, baking powder, and salt in a second bowl.
- Slowly add the dry ingredients to the wet and stir in the blueberries and white chocolate chips
- Roll into balls and place on un-greased cookie sheets. These didn’t melt at all, so you’ll have to make them the exact shape you want.
- Bake at 375 for 10-12 minutes, or until the tops start to turn golden.