Woohoo I got my MOJO back!
I got food poisoning a couple of weeks ago and let me just tell you- it changed the landscape of my life. It was the worst experience I have ever had and to add insult to injury my little miss got a 24 hour stomach bug (unrelated). Fortunately, I have her trained at the tender age of 4 1/2 that toilets and buckets/trash cans are the ONLY acceptable place to purge. My mother still has nightmares and plenty of stories to tell about my trouble with mastering the above. Poor Oriental rugs is all I’m gonna say!
Needless to say- the mere thought of food or anything related was out the door. I think that is the longest break that Food Network & Cooking Channel have had on my tv in I don’t know how long. It was actually depressing! When you have grabbed such a hold of your passion and then you can’t bear to think of it- it can definitely bring you down!
Thankfully~ I am back to 100% and my passion resumes cause I was able to make this yesterday and was excited about it!
Lemon-y Blueberry-y Bread- YUM!
I had a pint of blueberries that needed to be used because the little person in my household declared she no longer likes blueberries~ news to me since she has been known to down a pint in 1 day!
I made this light as air and not overly sweet bread in which she had no problem scarfing it down- blueberries and all!
Let’s do the step by step below:
Here is the cast of characters:
adapted from allrecipes
350 degrees for 25 minutes
- 1 cup fresh/frozen blueberries
- lemon zest, 1 whole lemon
- lemon juice, 1 whole lemon
- 1/2 cup butter, melted
- 1/2 cup Greek vanilla yogurt
- 2 eggs
- 1/2 tsp salt
- 1 tsp baking powder (not pictured)
- 1 1/2 cups flour (not pictured)
- 1 cup sugar (not pictured)
First things first- Preheat your oven
Then zest your lemon
use a super fresh lemon- it yields more lemon-y goodness! Also, for any of those virgin zesters- the white stuff is pith and it is bitter and yuck so only run it across your microplane or grater one time.
Put the eggs, sugar, melted butter & lemon juice in the bowl. Don’t put in your lemon zest like I did- it should be folded in later with the blueberries so it doesn’t lose it’s integrity!
Next up the dry ingredients~
Add flour, baking powder, salt to a separate bowl and slowly combine the sugar/egg mixture and blend. After you have mixed the two~ add the greek yogurt
Then fold in the luscious & gorge blueberries and the lemon zest (since you won’t be like me)
Note that folding is not stirring~ stirring is going around in a circle~ while this is an oblong under and over technique~ trying to touch the blueberries as little as possible, as not to disturb the little beauties
Next you need to butter & flour your pans. I used 4 small loaf pans and they were the perfect size for what I was trying to accomplish.
Then you will need to equally divide the batter in the pans and spread it out with a spatula- I just eyeballed it
Then check with a toothpick and when it comes out clean- they are ready. I could tell these were ready because they were brown and pulled away from the edges
Once you have cooled for 10 minutes in the pan then invert them onto a cooling rack
It was love at first bite!
I think we have a loaf and a half left….because they are that good!
Have a fantastic Monday!
What is your favorite fruit to bake with?