I bake. A lot. I really do enjoy baking for my family and friends. Of course, we usually do have some store-bought goodies in the house. But whenever possible, I like to keep some fresh baked treats on hand. A lot of my friends would say that they couldn’t have all those cookies, cakes, and breads around or they would eat them all! I actually don’t have that problem. Sweets are not really my thing. And, I don’t like chocolate. Yes. You read that right. This girl doesn’t like chocolate. I have been known to nibble on a square of bitter dark chocolate, but I don’t obsess over it like my family does. My whole family is really crazy for chocolate, and I just don’t get it. Trust me, I have things.. things I love to eat, and need to be physically removed away from on occasion. Like Chips and salsa. Like fresh baked Italian bread that went for a swim in some olive oil. Good ol’ fashion potato chips. I am just drawn to the salty, not the sweet.
But enough about that. Lets get down to business.
I had some people drooling over an IG pic of my blueberry lemon loaf recently. So, I just had to share the recipe. I make this quite often because it is the hubbys favorite 🙂 It is perfect anytime of the day. With coffee, tea, or a second piece.
I am new to this blogging thing, so I am gonna skip the photos with a pile of ingredients, bowls full of said ingredients, and updated shots of the loaf baking. You know how to dump stuff in a bowl and mix it. You know what that looks like, right? To be honest, its harder than I thought. Im a messy cook, and none of my bowls or utensils match one bit. I probably wouldn’t do the loaf justice. This loaf deserves better.
There is this one shot of the finished loaf, however, the one that left my IG followers drooling:
So, I will just leave you with this:
This blueberry loaf is fluffy and moist. It would probably be fine without the lemon glaze, but come on. You need the lemon glaze!! It is just divine! And, anything with frosting is considered cake, right? My family loves eating cake for breakfast 🙂 This is one sweet thing I have been known to sink my teeth into . Anything lemon, or rhubarb will at least get my consideration.
These handheld wonders are perfect to grab and go, and provide frosting with each and every bite. They also cook up much faster than a traditional loaf size, so its a win.win. I bought a mini loaf pan years ago, and it was a great investment! I use it all the time! I also bake mini bundt cakes, and mini muffins. Again, they cook up so quick, and don’t require a plate and fork.
(Not that the teenage boys in this house realize the difference)
Those teenage boys call these poppers. They just pop them in their mouths, one after another… Probably every time they pass through the kitchen. Which is often, if you are not familiar with teenage boys 😉
Okay. Okay. On with the blueberry loaf recipe.
I found this recipe online a few years ago, and have been doing nothing else with blueberries since! This recipe is easy to make. The only hassle is zesting a few lemons, imo. This blueberry lemon loaf is vegan, and soy free. I use almond milk, but if allergies are an issue, any plant milk will work. I have not tried using GF four, but if you do, please let me know how it goes!
Blueberry Lemon Loaf
Preheat your oven to 350* F Grease a standard 9″ loaf pan, or mini loaf pan
First combine the dry ingredients in a large bowl:
2 Cups whole wheat pastry flour (or choose white, gf, etc…)
1 Cup Sugar
1 1/2 TBS lemon zest
2 tsp Baking Powder
1/2 teaspoon salt
Next, combine the wet ingredients in a measuring cup and pour into the bowl of dry ingredients:
1 Cup Non-dairy milk
1/4 Cup Canola oil (or choose: safflower, olive, etc..)
2 tsp vanilla extract
Mix the wet and dry ingredients only until about halfway incorporated.
Then, gently stir in 2 Cups of blueberries. The mixture will be stiff.
Next, pour the batter into prepared pan. Bake in oven until a knife comes out clean.
Bake the 9″ loaf about 60-65 minutes
Bake mini loaves (my pan holds 8) about 22minutes, check, and add time if necessary.
Remove loaf from oven. Let cool in pan about 15 minutes. Then, cool on a rack. If you slice the loaf while hot, it will probably fall apart on you… Just wait a little bit longer.
Do not make the lemon icing until you are ready to spread it on the loaf. It will set and harden a bit and you won’t be able to pour it.
Sift 1 1/4 Cups of Powdered Sugar int a bowl
Drizzle in 1/2 tsp of vanilla
Then, stir in 1 1/2 TBS of fresh squeezed lemon juice until you get a nice glaze that drizzles quickly off the spoon. You may need to add a few drops of water or more juice to get the desired consistency. Then, spread over loaf (it can be warm, I know you didn’t wait…) It should look something like this:
Slice, serve, and Enjoy! Hope you try this recipe. If so, let me know how you like it.
My daughter’s friend is coming over this weekend. She is a chef that trained on an organic farm in Ireland. Can you imagine? This Chicago-based blogger is as talented as she is cute!
. If you eat food, and I know you do, you need to check out her blog and IG!
Photo by Hamza Quadra
I was actually nervous about what to bake when Maddie came to visit. I have known this girl since she was 7 years old, and have probably fed her 100 times at my house growing up. But its different now. She is a trained chef. My whole family agreed that this blueberry lemon loaf is delicious and impressive. I sure hope she likes it;) I will definitely be asking Maddie for advice on food photography and sharing recipes. I have a feeling she will start with telling me to stop using my iphone, lol.
Thanks for stopping by,